Lemon Chia Seed Muffins from Premeditated Leftovers
Recipe type: Breakfast, Dessert
  • 2 cups rice flour (either white rice flour or brown rice flour)
  • 1 cup tapioca flour
  • ½ cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 lemons, zested and juiced
  • 1 cup milk (use almond or rice milk to make this dairy-free)
  • ½ cup vegetable oil
  • 2 eggs
  • ¼ cup chia seeds
  1. Preheat oven to 375 degrees. Grease or line muffin tins.
  2. In a large bowl mix the rice flour, tapioca flour, potato starch, baking powder, guar gum, and salt.
  3. In a separate bowl, blend the lemon zest, lemon juice, milk, oil, and egg. Add the granulated and brown sugar.
  4. Add the liquid mixture to the flour mixture and stir until just moist.
  5. Add the chia seeds and mix until evenly distributed throughout the batter.
  6. Fill pre-greased (or lined) muffin cups ¾ full with batter.
  7. Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean.
Prep Time: 10 minutes

Cooking Time: 25 minutes

Serves: 24
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-lemon-chia-seed-muffins-premeditated-leftovers/