Chia seeds are small but mighty nutritional powerhouses, and they add a nice crunch to these lemony muffins.  Muffins are so easy to make, and doesn’t everyone love them? You won’t have to search too far to find whole wheat pastry flour, which was on the shelf with the other types of flour at our local supermarket.

Ingredients (makes 12):

1 cup plain unsweetened nondairy milk

¼ cup lemon juice

¼ cup neutral oil

1 teaspoon vanilla extract

Zest of 1 large lemon

2 cups whole wheat pastry flour

1/3 cup organic sugar

¼ cup chia seeds

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

Directions:

  1. In a measuring cup or small bowl, stir together the milk, lemon juice, oil, vanilla, and lemon zest. Set aside for 10 minutes.
  2. In a large mixing bowl, stir together the flour, sugar, chia seeds, baking powder, baking soda, and salt.
  3. Preheat your oven to 350 degrees.
  4. Line a 12-cup muffin pan with paper liners and spray them lightly with nonstick cooking spray.
  5. Pour the liquid ingredients from the measuring cup into the dry ingredients in the bowl and stir with a silicone spatula just until no dry streaks remain. Small lumps are desirable. Do not over-mix or the muffins will be rubbery.
  6. Spoon the batter into the muffin cups. (I used a small gravy ladle.)
  7. Bake for 20 minutes, until a toothpick inserted into one of the muffins comes out clean. Let cool for five minutes in the pan before transferring to a cooling rack.
  8. When the muffins have cooled completely, you can ice them if you wish (as in the photo), by whisking together seven tablespoons powdered sugar and one tablespoon lemon juice. Icing does help to keep them from drying out (if they should last that long).

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.