LEMON CHIA MUFFINS
Provided by Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- For the muffins: In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water. Set aside for the seeds to bloom, 15 minutes.
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest. Whisk the sugar into the flour mixture.
- In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.
- For the glaze: Stir together the confectioners' sugar, honey and lemon juice. Drizzle over the cooled muffins and serve.
LEMON CHIA FUDGE
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Provided by The Health Seeker's Kitchen
Categories Lemon Desserts
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Melt chocolate chips in a saucepan over low heat.
- Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.
- Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18 g, Fat 7.5 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 2.9 mg, Sugar 14.1 g
LEMON FUDGE
It's hard to believe something this melt-in-your-mouth smooth and delicious can be made with so few ingredients in such little time! -Rozie Born, Zumbrota, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 minutes or until chips are melted. , Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. , Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator.
Nutrition Facts : Calories 72 calories, Fat 4g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
LEMON CHIA FUDGE
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Provided by The Health Seeker's Kitchen
Categories Lemon Desserts
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Melt chocolate chips in a saucepan over low heat.
- Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.
- Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18 g, Fat 7.5 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 2.9 mg, Sugar 14.1 g
LEMON CHIA FUDGE
I use vegan chocolate chips, raw walnuts, and organic raisins, chia seeds, and vanilla extract to make this delicious fudge.
Provided by The Health Seeker's Kitchen
Categories Lemon Desserts
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Melt chocolate chips in a saucepan over low heat.
- Blend raisins, chia seeds, lemon juice, and vanilla extract in a blender until smooth; stir into the melted chocolate. Fold walnuts into the chocolate mixture; spread into a small glass baking dish, smoothing the top.
- Freeze in freezer until firm but not hardened; cut into squares to serve. Store in freezer.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18 g, Fat 7.5 g, Fiber 1.6 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 2.9 mg, Sugar 14.1 g
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HOMEMADE LEMON FUDGE RECIPE - PITCHFORK FOODIE FARMS
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4/5 (76)Total Time 2 hrs 10 minsCategory DessertCalories 40 per serving
- Melt butter in a saucepan. Add milk and dry pudding. Cook over medium-medium high heat for 1 minute, stirring constantly. When I cook mine it comes to a boil and gets thick pretty quickly.
- Remove from heat. Stir in powdered sugar. Instead of stirring with a spoon you can use and electric mixure.
- If fudge is too dry and firm you can add an additional teaspoon of milk, then mix again. If it's still too firm add another teaspoon of milk. Repeat until you get the consistency you want. Remember though, it will get firmer as it sets in the fridge.
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