Lemon Raspberry Chia Seed Muffins | Renee's Kitchen Adventures

Monday, January 11, 2016

Lemon Raspberry Chia Seed Muffins

Lemon Raspberry Chia Seed Muffins are a nice change from the ordinary afternoon snack when paired with a hot cup of tea. Fresh raspberries and nutrient dense chia seeds combine in a sweet lemony muffin everyone will love. Also a great recipe for breakfast or brunch!

Lemon Raspberry Chia Seed Muffins by Renee's Kitchen Adventures sitting on a white platter with lemon and raspberry garnish with a cup of hot tea in the background

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeandMyTea #CollectiveBias 

With the new year, a unique opportunity arrives to reassess one's goals and make the adjustments necessary for a happy and healthy year. One of my goals for the new year is to reduce some of the caffeine in my diet. 

I'm not ashamed to say I am an avid coffee drinker during the day, however, I cannot drink coffee after 5 PM because the caffeine tends to keep me up all night. Which posses a bit of a problem because, in the winter, I often crave a nice warm drink in the evening. 

Lemon Raspberry Chia Seed Muffins by Renee's Kitchen Adventures on a white platter with a cup of hot tea in the background and a basket of muffins behind the tea cup

That's where Bigelow comes to the rescue!

I've recently discovered Bigelow Lemon Ginger Herbal Tea and it has been a lifesaver for those evening cravings!

I love the lemony flavor and, well, mention anything with ginger, and I will be all over it. I love that I can have my steamy cup of tea in the evening and not have to worry about being awake all night.  It warms my hands, my body and my soul. 

Lemon Raspberry Chia Seed Muffins by Renee's Kitchen Adventures a cup of hot Bigelow tea with tea bag

In my ongoing effort to reduce the overall amount of caffeine I drink, I've even begun to replace my afternoon cup of coffee with a cup of Bigelow Lemon Ginger Herbal Tea!

Today, I'm sharing a muffin recipe I baked that pairs just perfectly with a cup of hot tea.

I adapted the recipe from a favorite blueberry muffin recipe of mine and was very happy with how they turned out. Muffins are a favorite, because they have built in portion control and that is a very good thing. 

My family gave Lemon Raspberry Chia Seed Muffins two thumbs up.

Superbly lemony with a nice little crunch from the chia seeds. They are tender and moist thanks to the fresh raspberries, which also give the muffins a nice little kick of fiber. They are the perfect little treat on a cold winter day! 

A Lemon Raspberry Chia Seed Muffin by Renee's Kitchen Adventures on a plate split in half to see what the inside looks like. A pot of tea and a basket of muffins in the background.

How to make Lemon Raspberry Chia Seed Muffins

Gather up the ingredients:
  • all purpose flour
  • granulated sugar
  • chia seeds
  • salt
  • lemon
  • baking powder
  • vegetable oil
  • low fat milk
  • egg
  • vanilla extract
  • lemon extract (optional)
  • fresh raspberries
Begin by mixing dry ingredients together in a large bowl or batter bowl. 

Process image of dry ingredients for Lemon Raspberry Chia Seed Muffins by Renee's Kitchen Adventures

Combine the wet ingredients in a small bowl and whisk into dry ingredients. Do not over mix!

Lemon Raspberry Chia Seed Muffins | by Renee's Kitchen Adventures - Easy recipe for muffins great for snacks or breakfast #MeandMyTea ad

Gently fold the flour coated raspberries into the batter.

Lemon Raspberry Chia Seed Muffins | by Renee's Kitchen Adventures - Easy recipe for muffins great for snacks or breakfast #MeandMyTea ad

Fill paper lined muffin tins about 2/3 full. Bake as directed.

Lemon Raspberry Chia Seed Muffins | by Renee's Kitchen Adventures - Easy recipe for muffins great for snacks or breakfast #MeandMyTea ad

Tips for making the best Chia Seed Muffins!

  • Never overmix the batter! Over mixing can cause muffins to become tough because gluten begins to form as the flour gets worked into wet ingredients. Less is more when it comes to mixing muffins and quick breads. 
  • Do not over bake! Test for doneness by inserting a toothpick or small skewer into the middle of a muffin. If it comes out clean with just a few crumbs clinging to the wood, the muffins are done. 
  • Use paper muffin tin liners to prevent muffins from sticking to the pan. Cool muffins to room temperature before removing liners from muffins to prevent the muffins from sticking to the liners.
  • Use the correct size muffin tin. 

For more tea inspiration follow Bigelow on their social sites!



Lemon Raspberry Chia Seed Muffins, Chia Seed Muffins
Breakfast, Brunch
American
Yield: 12 servings
Author:

Lemon Raspberry Chia Seed Muffins

prep time: 10 Mcook time: 20 Mtotal time: 30 M
Lemon Raspberry Chia Seed Muffins are lovely lemony muffins dotted with fresh raspberries and crunchy chia seeds and make a great afternoon snack or breakfast.

ingredients:

  • 1 1/2 cups all purpose flour (can sub half whole wheat)
  • 3/4 cup granulated sugar
  • 1/2 tsp. kosher salt
  • 1 TBSP chia seeds
  • zest of one lemon
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil (can sub coconut oil)
  • 1/2 cup low fat milk
  • 1 large egg
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. lemon extract (optional but good for more intense lemon flavor)
  • 3 TBSP fresh lemon juice (about one lemon)
  • 6 oz. fresh raspberries mixed with 1 TBSP all purpose flour

instructions:

How to cook Lemon Raspberry Chia Seed Muffins

  1. Heat oven to 400 degrees F. Line standard sized muffin tins with paper liners. Set aside.
  2. In large bowl, combine 1 1/2 cups all purpose flour, granulated sugar, salt, chia seeds, lemon zest and baking powder. Set aside.
  3. In small bowl or 2 cup glass measuring cup, combine vegetable oil, milk, egg, extracts, and lemon juice. Whisk to combine.
  4. Add the wet ingredients to the dry and stir until JUST COMBINED. (overmixing will cause your muffins to be tough!) Gently fold in the flour coated raspberries.
  5. Fill prepared muffin tin with about 2/3 cup of batter per well.
  6. Bake in oven for 15 - 20 minutes, or until the muffins are done and a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow to cool on wire rack. Can be eaten warm or room temperature
Calories
186.96
Fat (grams)
7.08
Sat. Fat (grams)
0.70
Carbs (grams)
28.75
Fiber (grams)
1.92
Net carbs
26.83
Sugar (grams)
13.99
Protein (grams)
2.98
Sodium (milligrams)
189.51
Cholesterol (grams)
16.01
Nutritional Information is an estimate and provided as a courtesy.
Created using The Recipes Generator


Pin Lemon Raspberry Chia Seed Muffins to your breakfast and brunch Pinterest boards!

Lemon Raspberry Chia Seed Muffins by Renee's Kitchen Adventures pin for Pinterest with close up of finished muffins and a text overlay


Like what you see?  Follow RKA on all these social networks!!

5 comments:

  1. I love the sound of lemon and raspberry together. Those muffins look great and I love the Lemon Ginger tea from Bigelow. [client]

    ReplyDelete
  2. I have started drinking a cup of tea in the afternoon when I want a snack. It really does help. Love that you paired this delicious and healthy muffin with a cup of tea.

    ReplyDelete
  3. These muffins sound delicious! Love that you paired them with that Bigelow tea. :) Sounds like a perfect breakfast or afternoon snack!

    ReplyDelete
  4. I enjoy a cup of herbal tea in the afternoon, but I haven't tried Biglow's Lemon Ginger yet. What a nice treat to enjoy with muffins!

    ReplyDelete
  5. Looks delicious. Thanks for sharing your recipe. Happy blogging!

    Books and Manuals
    www.gofastek.com

    ReplyDelete

I love that you are here! Share what's on your mind and make my day! Make this recipe? I'd love to hear how it turned out for you!

>