LEMON & BLUEBERRY MINI MUFFINS

The original recipe uses 3 egg whites to make 24 mini muffins. I've adjusted it to make 12 as there are only 3 of us at home (2 adults and 1 toddler) and I usually prefer finishing them on the same day itself. I've also substituted the egg whites with chia seeds. They are healthy substitutes as they are packed with omega-3 fatty acids and calcium. By mixing these tiny seeds with water, you can get a texture similar to eggs.

*1 egg white = 1 tsp chia + 2 tbsp water.

Great for teatime. You could also use lime instead of lemon.

Slightly crispy on the outside; soft and chewy on the inside :D

Ingredients:

(Makes 12 mini muffins)

1 1/2 tsp chia seeds
3 tbsp water
45g unsalted butter, melted
1/2 tsp finely grated lemon rind
30g ground almond
40g icing sugar
15g all purpose flour
12 fresh blueberries
Icing sugar, for dusting (Optional)

Soak chia seeds in water. Keep the mixture undisturbed for 2 to 3 minutes. Then whisk the mixture for 15 to 20 seconds before using it to replace egg whites in the recipe.
Preheat oven to 180°C and grease a 12- hole mini muffin tray.
Place chia seed + water mixture in a medium bowl (If you are using egg whites, whisk til frothy). Stir in melted butter, lemon rinds, ground almong, icing sugar and flour.
Drop heaped teaspoons of mixture into each mini muffin tray hole. Top each with a blueberry.

Pour batter into the muffin holes and top each with a blueberry.
Bake in preheated oven for about 15-20 mins, or til they turn slightly brown. *Note: Original recipe says 10 mins but when I checked mine after 10 mins, they still looked a lil wet. I'm guessing using chia-egg replacement takes slightly longer.
Stand muffins in tray for 5 mins before turning into wire rack to cool. Dust with icing sugar (optional) and serve.

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