These are sweeter than your average muffin but denser than your average cupcake and so moist, you have to wait for them to cool a bit before attempting to remove them from the pan, or else they will fall apart. When I do remove them from the pan, I do so by running a butter knife around the edge of all the cupcake cups (no wrappers for these) and then inverting the pan. All the teacakes (if cool enough) should slip easily from the greased (not floured) cupcake tin, landing squarely on their heads. Which is right where I leave them for glazing. I like the look of these upside down little round-edged pyramids. If you can do gluten, there’s a great recipe for Meyer Lemon Chia Seed Muffins over on Danica’s Daily.- 2/3 cup Bob’s Red Mill Organic Quinoa (cooked)
- 1/3 cup Soy Milk (you can use dairy or sub other milks if you like)
- 4 large organic Brown Eggs
- 1 tsp pure Vanilla Extract
- 1/4 cup Olive Oil
- 1/2 cup Butter, melted and cooled
- 1 cup Sugar
- 1 cup Bob’s Red Mill Almond or Hazelnut Flour
- 3 Tbsp Bob’s Red Mill Coconut Flour
- 2 Tbsp Bob’s Red Mill Chia Seeds
- 1-1/2 tsp Baking Powder
- 1 tsp True Lemon Natural Crystallized Lemon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooled, cooked quinoa and blend until smooth. Add the oil and melted butter and blend to incorporate.
In the meantime, mix together the sugar, almond flour, coconut flour, True Lemon, baking powder, baking soda and salt in your mixer bowl. Add the contents of the blender and mix well, folding in your Chia seeds. Scoop the batter with an ice cream scoop into the cupcake pans and bake for 16 to 20 minutes or until the cake bounces back when lightly pressed.
Remove from the oven and cool completely in the pan before serving. Glaze if desired (these are
Glaze
- 1/3 cup Butter
- 2 cups sifted Powdered Sugar
- 3 Tbsp Water
- 1tsp True Lemon Natural Crystallized Lemon
- 1/4 tsp Vanilla Extract
Vanessa Nix Anthony blogs at GrooVy Foody. V is a freelance writer and foodie with purple hair and a penchant for the 80′s. At home, she cooks up the best of what Portland has to offer, using fresh, local, organic, and sustainable ingredients, as much as possible to feed her hubby, Todd and toddler son, Juno.
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I had some chia seeds and wanted to try this. How can it be a sweet muffin with lemon and no sugar. Is there maybe an error in this recipe? Gloria
Gloria,
My guess is that because the coconut and almond flours are fairly sweet and this is not a cupcake, it will be a slightly sweet muffin, but not overly sweet.
For some reason the recipe here is not showing the sugar (which is 1 cup)Here is a link to the original recipe: http://groovyfoody.wordpress.com/2012/02/25/gluten-free-lemon-chia-seed-teacakes/
Thanks Vanessa! The version we got left it out, so we just thought that’s how it was supposed to be. Thanks for clarifying!