How to make muffin that is delicious, and eggless?
It’s a challenge when the kids have allergies, but with a few adjustments, you can still create awesome tasting food that is safe for their consumption. This is a quick simple lemon blueberry muffin recipe that replaces eggs with chia seeds.
How To Make Muffin: Eggles Lemon Blueberry Muffin
Chia seeds are a 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. Simply add 1 teaspoon chia seed to 2 teaspoon water for 1 egg white.
Are you ready to bake? Let’s put on those baking mittens ready!
Lemon Blueberry Muffin (makes 12)
- 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 till frothy). Stir in melted butter, lemon rinds, ground almond, icing sugar and flour.
- Drop heaped teaspoons of mixture into each mini muffin tray hole. Top each with a blueberry.
- Bake in preheated oven for about 15-20 mins, or until they turn slightly brown.
- Stand muffins in tray for 5 mins before turning into wire rack to cool. Dust with icing sugar (optional) and serve.
Ready to be served! The kids are surely excited to get their hands on these scrumptious muffins. Good luck!