London Bakes | lemon, almond and chia seed muffins {gluten free}


  • 95g (2/3 cup + 1 ½ tablespoon) brown rice flour
  • 45g (just under ½ cup) ground almonds
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 75g (¼ cup + 1 tablespoon) demerara sugar
  • The zest of 1 lemon
  • + 6 more ingredients
    • 1 large egg
    • ½ teaspoon vanilla bean paste or vanilla extract (or, indeed, ¼ teaspoon almond extract if you're that way inclined)
    • 60ml (¼ cup) extra virgin olive oil
    • 60ml (¼ cup) yoghurt
    • 1 tablespoon chia seeds
    • Flaked almonds, to scatter on top

Preheat the oven to 170C/325F (fan) and line a muffin tin with paper cases. In a large bowl, lightly whisk together the flour, ground almonds, baking powder, bicarbonate of soda and salt. In another bowl, rub the sugar and lemon zest together until fragrant and then whisk in together the egg, va...

View full recipe at SpringPad


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