Today for our March Muffin Madness event I have the pleasure of sharing a gluten-free muffin recipe from Alea Milham of Premeditated Leftovers—Lemon Chia Seed Muffins. Her recipe is gluten free and nut free, with a dairy-free option. Alea is the author of Prep-Ahead Meals From Scratch: Quick & Easy Batch Cooking Techniques and Recipes That Save You Time and Money.
When Alea was diagnosed with celiac disease, she chose to just eat naturally gluten-free foods. And she was fine with that lifestyle. However, once she discovered that her kids had to give up gluten she started developing recipes for gluten-free baked goods, so that they could still enjoy all their favorite desserts.
You can usually find Alea sharing tips for saving money on her blog, Premeditated Leftovers. While Alea shares that a gluten-free diet can be more expensive, she saves money by growing her own vegetables and cooking from scratch as much as possible.
Enjoy today’s recipe in our series (see the whole line-up of bloggers, blogs, and muffin recipes here)
and be sure to leave a comment non today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor—and, holy moly, even a Blendtec! Yes, the folks from Blendtec have kindly stepped in to sponsor the MMM giveaway by giving one of their prized all-in-one kitchen appliances as the Super Grand Prize! Woohoo! I sure love all these items! Every comment in the series will be an entry for the final giveaway. (FYI: You can also check out all the prizes on the sidebar right beside this post.)
And now I’ll turn the floor over to Alea, so she can tell you more about her Lemon Chia Seed Muffins!
There is nothing quite like citrus to brighten even the dreariest of winter days. Just the scent of the lemons as I juice them gives me a little boost! I served the lemon chia seed muffins to my kids on a dreary, overcast day and my youngest son said they tasted like sunshine. Which is a good thing, because I think it will be a while be for we see the sun again.
I started replacing poppy seeds with chia seeds in recipes once I learned about the health benefits of chia seeds. In addition to being a great source of Omega 3s, chia seeds are also a lot less expensive than poppy seeds. Since gluten-free flours are more expensive, I am always looking for a ways to save money on my other baking ingredients.
Alea’s Lemon Chia Seed Muffins Recipe
- 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
- Preheat oven to 375 degrees. Grease or line muffin tins.
- In a large bowl mix the rice flour, tapioca flour, potato starch, baking powder, guar gum, and salt.
- In a separate bowl, blend the lemon zest, lemon juice, milk, oil, and egg. Add the granulated and brown sugar.
- Add the liquid mixture to the flour mixture and stir until just moist.
- Add the chia seeds and mix until evenly distributed throughout the batter.
- Fill pre-greased (or lined) muffin cups ¾ full with batter.
- Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean.
Cooking Time: 25 minutes