Muffins de Limon con CHIA / Lemon Chia Muffins

 
Ingredientes 
 
2 tazas de harina
2 cucharaditas de levadura
1 cucharadita de bicarbonato de sodio
1/4 cucharadita de sal
1/2 taza de mantequilla
1 cucharadita decáscara de limón rallada o 1 cucharadita de extracto de limón
2/3 taza de azúcar
2 huevos grandes


2 cucharadas de Semilla de chía
1/2 taza de leche
Jugo de limón 4 cucharaditas
1 paquete de sabor a limón mezcla de pudín instantáneo


Opcional: 1/2 taza de azúcar en polvo
Opcional: 1 cda. jugo de limón




Preparación

Batir la mantequilla, el azúcar, los huevos, el extracto de limón o la ralladura hasta que quede cremoso.
Mezcle los ingredientes restantes hasta que quede suave.
Distribuir la masa uniformemente en los moldes para muffin de estaño (unos 15).
Hornee a 375 durante 15 minutos.
Opcional: mezcle el azúcar y el jugo de limón en polvo para hacer un glaseado (agregar más jugo de limón para una capa más delgada, añadir más azúcar en polvo para una capa más gruesa). Sumerja la parte superior de los panecillos en el graseado antes de servir para un tiro adicional limón dulce y puedes espolvorear poquita chia!

Provechito!

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 tsp baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon finely grated lemon zest or 1 tsp lemon extract
2/3 cup granulated sugar
2 large eggs
2 Tbsp chia seeds
1/2 cup milk
4 tsp lemon juice
1 package lemon flavored instant pudding mix
Optional: 1/2 cup powdered sugar
Optional: 1 tbsp. lemon juice


Instructions

Cream together the butter, sugar, eggs, lemon extract or zest until creamy.
Mix in remaining ingredients until smooth.
Distribute batter evenly among muffin tin cups (about 15).
Bake at 375 for 15 minutes.
Optional: whisk together the powdered sugar and lemon juice to make a glaze (add more lemon juice for a thinner glaze, add more powdered sugar for a thicker glaze). Dip the tops of the muffins in the glaze before serving for an extra sweet lemon kick!

Blueberry Vanilla Chia Seed Jam

Magical Blueberry Vanilla Chia Seed Jam


Yield: ~ 1 cup

Ingredients:
3 cups fresh blueberries
3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
2 tbsp chia seeds
1/2 tsp pure vanilla extract



1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.

3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.