I have an overload of lemons in my house (thanks to a recent callout for lemons to make lemon water!). I was just craving something cakey but also healthy. Enter Lemon and Chia Seeds Cupcakes Recipe in Mini form. I took my old recipe for Lemon and Poppyseeds and added Chia Seeds instead of Poppyseeds (and took out some of the sugar!)

Chia is the highest plant based source of Omega 3, fiber and protein. Loaded with vitamins, minerals and antioxidants. One of these Superfoods!

Lemon and Chia Seeds Cupcakes Recipe:

Ingredients:
125g butter, room temperature
1/4 cup caster sugar
2 eggs
1 teaspoon vanilla extract
Zest and juice of 1 lemon
2 cups plain flour
1 teaspoon baking powder
1/2 cup milk (maybe a little more if not smooth)
1/4 cup Chia Seeds

Preheat the oven to 180C (160 fan force). Spray 24 mini muffin pan with oil.

In a large Stand Mixer bowl, beat the butter and sugar until pale and creamy.
Add the eggs one at a time and the vanilla extract and continue slow mixing.
Add the lemon juice and zest and mix thirty seconds.
Add all other ingredients and mix until just combined.

Spoon the mixture into the cases, then place in the oven and bake for 12-15 minutes or until slightly browned.

Makes approximately 30 mini cupcakes.

Perfect for afternoon tea parties and freezable!
Pop into the freezer on a baking tray for 4 hours and then into a ziplock bag for up to 3 months!
Defrost on bench or quickly in microwave – serve warm with butter is delicious!

My little man enjoying is Lemon and Chia Seeds Cupcake!

This recipe was updated on the 26th February 2014.