CakeSnacks
FromTheKitchen
LEMON & BLUEBERRY MINI MUFFINS
August 17, 2016
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. |
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| 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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