Lemon chia muffins

This is adapted from the Wheat Free Market's recipe for lemon poppy muffins. It can be doubled to make a dozen muffins. 

Lemon chia muffins

Ingredients

for 6-8 muffins

1½ C All-Purpose Baking Mix
3 tbsp xylitol
1 tsp baking soda
3 tbsp lemon juice (1 lemon)
3 tbsp milk or heavy cream
3 tbsp butter, melted
1½ tsp chia seeds
3 large eggs
Zest of 2 lemons
2 tsp pure lemon extract

Instructions

1. In a medium bowl, combine the baking mix, xylitol, baking soda, and lemon zest.
   
2. In a separate medium bowl, beat the eggs and butter.
   
3. In a glass, soak the chia seeds in the milk and lemon juice.
   
4. In 3-4 batches, pour the egg mix into the baking mix. The batter will be a bit thick. Blend well.
5. In 3 batches, pour the milk mix into the batter. Combine thoroughly. The batter will loosen.
   
6. Taste the batter for sweetness and lemon flavour and adjust if needed.
7. Let the batter sit in room temperature for 30-60 minutes.
   
8. Preheat the oven to 175°C.
9. Divide batter between 6-8 (lined) muffin cups and bake for 20-23 minutes or until toothpick inserted into the centre comes out clean.
   
10. Transfer the muffin cups onto a wire rack and let cool.
    
    

This is an easy recipe that yields good results. I did find it less lemony than expected. I suspect it's because I used lemon essence in my confusion over how it differs from lemon extract. Next time I will use proper extract to see if it makes a difference.