A few weeks ago I made Lemon Chia Muffins with a raspberry glaze.
They turned out somewhat okay.
By that I mean they tasted good but had the consistency of cornbread. So darn dry. If you try this recipe add more milk or better yet add water to the Chia seeds. Don’t add them dry.
When I followed the recipe the batter was thick, thinking about it the concoction was so thick I’m not sure we can even classify it as batter. So again add more milk. Hopefully that will help. If I make this again and I discover adding more milk does help I will update this post.
By the way, the raspberry glaze ROCKED!
Here is the recipe:
Lemon Chia Muffins with Raspberry Glaze
2 c. all purpose flour
2 tsp baking powder
1 tsp baking soda
¼ tsp. salt
½ c. butter softened
1 tsp. lemon extract
2/3 c. sugar
2 lg. eggs
2 tbsp. chia seeds
½ c. milk
1 pkg. lemon pudding (no need to make the pudding, powder goes into muffin mixture)
Cream together: butter, eggs and lemon extract until creamy. Add rest of ingredients.
Bake 375 degrees for 15 minutes.
½ c. powdered sugar
1 tsp. flavoring ( I used LorAnn Oils, raspberry flavor)
Mix sugar and flavoring. If glaze is to thick add a ½ tsp more flavoring.
Dip muffins into glaze before serving.