down to the core: muffin much going on

The title really says it all. Nothing much was going on this week or weekend, as ACTs are next week, AP tests start in a month (exactly one month from today), and the weekends just seem to fly by much too quickly. Every year it seems that come April, the weekends are always super busy all the way to summer. It's a good thing because it means summer is close, but there just doesn't seem to be enough time in each day to accomplish everything. But as a break from all of my homework and studying yesterday, I made these lemon chia seed muffins. I had seen the idea on another blog to use chia seeds instead of the more conventionally used poppy seeds, but I wanted to incorporate whole wheat flour as a healthier alternative as well, so I mixed a few recipes together and came up with these delicious muffins! I've shone the spotlight on chia seeds before (back when I first started my blog!), but as a reminder, they are an excellent source of protein, fiber, and Omega-3's. Plus they add a nice texture to the lemon muffins.

Here's what you'll need:
yields 9 muffins
1 cup whole wheat flour
1 tsp baking powder
1/8 tsp baking soda
pinch salt
1/3 cup and 1 T sugar
zest and juice from 2 lemons (plus more juice if the batter is too sticky)
1 egg
1/4 C and 1 T plain Greek yogurt
1 tsp vanilla
1/4 C canola oil
1 1/2 T chia seeds

1. Preheat the oven to 400 degrees.

2. Mix sugar and lemon zest until well combined. Then add flour, baking soda, baking powder, and salt.

3. In a separate bowl, mix together lemon juice, egg, yogurt, vanilla, and oil until well combined.

4. Pour wet ingredients into the dry and mix until combined. Add more lemon juice if needed.