Good Morning Sunshine Pumpkin-Lemon Chia Muffins

As the luck of the Irish would have it, we spaced on today's date and took a total departure from all of the traditional St. Patty's Day fare floating around the blogsphere. These muffins will brighten any rainy day, which is something the Irish may need from time to time! Nothing green in 'em or about 'em, except that they are made with organic, unbleached white and whole wheat flours AND the fact that my sister picked her own rose hips and made this jam lower in sugar than most, AND because we did not have to drive anywhere to buy the ingredients, we just happened to have all of these in the cupboard which is how this recipe came to be.

These muffins are loaded with Vitamin C and packed with Superfood nutrients from the pumpkin, chia and flax baked within.  Enjoy!


Erin Go Braugh (less)! YES, this is my passport :-)

Pumpkin-Lemon Chia Muffin

Ingredients: (I used all organic including the pumpkin)

3/4c. Whole Wheat Flour

3/4 c. Unbleached White Flour

1 c. sucanat or raw cane sugar

1 T. baking powder

2 t. Pumpkin Pie Spice

1 T. ground flax meal

2 T. Chia Seed

1 c. pumpkin puree

3/4 c. low fat or fat free non-dairy milk

1/2 c. applesauce

2 T. Maple Syrup or Molasses

juice and zest of 1/2 lemon


Oven 400 degrees

1. sift dry ingredients together.

2. in separate bowl blend all wet ingredients

3. add wet ingredients to dry and mix delicately until all incorporated

4. using 1/4 cup scoop, fill muffin tins (either lightly wiped or sprayed w/pan spray or use liners) to 3/4 full.

5. bake for 15 - 20 minutes depending on your oven. I have fan oven (convection) and things tend to bake up quickly. If you have a regular oven, you might boost the temperature up to 425, especially if it is a gas oven.




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