Gluten Free Lemon Chia Muffins

All things lemon in my household this week inspired me to search for a lemon muffin recipe. I adapted this one from Joy of Baking.

1 1/4 cups Tom Sawyer Gluten Free Flour

3/4 cups buckwheat flour

2 tablespoons chia seeds

1/4 teaspoon salt

1/2 teaspoon baking soda       

1/2 cup coconut oil

1/2 cup turbinado sugar       

2 large eggs       

Zest of two lemon

1 cup plain yogurt

1 teaspoon pure vanilla extract

  

Preheat oven to 400 degrees F and place rack in center of oven. Line a 12 cup muffin pan with paper liners. 

In a bowl, whisk the flours with the chia seeds, salt, and baking soda. With a hand mixer, beat the coconut oil and sugar. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice cream scoop. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.

Lemon Vinaigrette

It's lemon season in Phoenix and I have been scouring the internet for recipes. This one seems to perfectly with my cooking style (creative cooking with staples on hand). I plan to use this as a marinade with chicken, fish, and vegetables. I have adapted the recipe slightly from Martha Stewart.

1/4 cup lemon juice
1/4 cup white wine vinegar
1/2 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Combine all the ingredients except the oil in a jar. Cover and shake. Add oil and shake again until combined. Refrigerate up to 2 weeks.