Lemon, Chia & Thyme Muffins

Lemon Chia & Thyme Muffins feature

I’ve been wanting to test out herbs in a sweet bake for quite some time now. I love the freshness herbs give savoury dishes and after a discovery I made last year I knew they could do the same for sweet cakey dishes too.

Just over a year ago I waitressed a wedding that had a Butter and Basil Cake with cream cheese frosting starring as the wedding cake. I was lucky enough to sample a slice and boy oh boy did it make my taste buds dance.

The ‘icing on the cake’ was recently discovering Fresh Home Cooks Gluten Free Anzac Biscuits that have rosemary incorporated into the recipe. With this inspiring herbie sweet recipe right under my nose as well as the memory of last years delicious wedding cake sample, the time had come for me to get creating.

Our herb garden here at home doesn’t have a very good crop of basil, and there is no rosemary, what we DO have is a nice little thyme crop growing quite well at the moment (I’m surprised anything is growing as I’m NO green thumb), anyway that’s how I ended up leaning in the thyme direction.

Thyme by itself in a muffins doesn’t sound all that exciting but team it up with some Lemon and Chia Seeds, plus a dollop of lemon butter cream icing and you have yourself one tasty little treasure of a muffin.

Go on…… I dare you to try them, you’ll have everyone intrigued and coming back for seconds.

Lemon, Chia & thyme Muffins 1

LCTM

Lemon, Chia & Thyme Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 2 cups self-raising flour
  • ¾ cup caster sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon freshly diced thyme leaves
  • 1 tablespoon finely grated lemon rind
  • ⅓ cup lemon juice
  • ⅔ cup (250ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 1 egg
  • ICING
  • 125g butter,softened cubed and softened
  • 1½ cups icing sugar
  • 1 tablespoon lemon juice
  • 1teaspoon finely grated lemon rind
  • 12 little sprigs of thyme to garnish tops of iced muffins
Instructions
  1. Preheat oven to 170C. Line 12 x 100ml capacity muffin pan with paper cases.
  2. Sift flour into a large bowl. Add sugar, Chia seeds, rind and thyme, mix well.
  3. Whisk milk, oil and egg together in a small jug. Pour into flour mixture followed by lemon juice and gently mix until just combined.
  4. Spoon mixture evenly into paper cases (about ¾ full) and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean.
  5. Cool on wire rack.
  6. TO MAKE ICING
  7. Place butter in bowl of electric mixer, beat until butter is as white as possible, gradually add sifted icing sugar, beating constantly, add lemon juice and rind, mixture should be smooth and easy to spread or pipe.
  8. I piped a starlet on top of each cooled muffin and garnish with a little sprig of fresh thyme, alternatively you can just plonk a tablespoon sized dollop of icing on top of muffin if piping isn't your thing. You don't have to ice at all if you don't want to just dust some icing sugar over the top.
  9. Enjoy
  10. NOTE: Muffins will keep in an airtight container in for 3-4 days (if iced keep them in the fridge).

 

What’s your favourite herb? Have you tried it in a sweet bake?

Until the next time………

Zamamabakes

 

(Visited 394 times, 1 visits today)

Lemon Chia & Thyme Muffins feature

I’ve been wanting to test out herbs in a sweet bake for quite some time now. I love the freshness herbs give savoury dishes and after a discovery I made last year I knew they could do the same for sweet cakey dishes too.

Just over a year ago I waitressed a wedding that had a Butter and Basil Cake with cream cheese frosting starring as the wedding cake. I was lucky enough to sample a slice and boy oh boy did it make my taste buds dance.

The ‘icing on the cake’ was recently discovering Fresh Home Cooks Gluten Free Anzac Biscuits that have rosemary incorporated into the recipe. With this inspiring herbie sweet recipe right under my nose as well as the memory of last years delicious wedding cake sample, the time had come for me to get creating.

Our herb garden here at home doesn’t have a very good crop of basil, and there is no rosemary, what we DO have is a nice little thyme crop growing quite well at the moment (I’m surprised anything is growing as I’m NO green thumb), anyway that’s how I ended up leaning in the thyme direction.

Thyme by itself in a muffins doesn’t sound all that exciting but team it up with some Lemon and Chia Seeds, plus a dollop of lemon butter cream icing and you have yourself one tasty little treasure of a muffin.

Go on…… I dare you to try them, you’ll have everyone intrigued and coming back for seconds.

Lemon, Chia & thyme Muffins 1

LCTM

Lemon, Chia & Thyme Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 2 cups self-raising flour
  • ¾ cup caster sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon freshly diced thyme leaves
  • 1 tablespoon finely grated lemon rind
  • ⅓ cup lemon juice
  • ⅔ cup (250ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 1 egg
  • ICING
  • 125g butter,softened cubed and softened
  • 1½ cups icing sugar
  • 1 tablespoon lemon juice
  • 1teaspoon finely grated lemon rind
  • 12 little sprigs of thyme to garnish tops of iced muffins
Instructions
  1. Preheat oven to 170C. Line 12 x 100ml capacity muffin pan with paper cases.
  2. Sift flour into a large bowl. Add sugar, Chia seeds, rind and thyme, mix well.
  3. Whisk milk, oil and egg together in a small jug. Pour into flour mixture followed by lemon juice and gently mix until just combined.
  4. Spoon mixture evenly into paper cases (about ¾ full) and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean.
  5. Cool on wire rack.
  6. TO MAKE ICING
  7. Place butter in bowl of electric mixer, beat until butter is as white as possible, gradually add sifted icing sugar, beating constantly, add lemon juice and rind, mixture should be smooth and easy to spread or pipe.
  8. I piped a starlet on top of each cooled muffin and garnish with a little sprig of fresh thyme, alternatively you can just plonk a tablespoon sized dollop of icing on top of muffin if piping isn't your thing. You don't have to ice at all if you don't want to just dust some icing sugar over the top.
  9. Enjoy
  10. NOTE: Muffins will keep in an airtight container in for 3-4 days (if iced keep them in the fridge).

 

What’s your favourite herb? Have you tried it in a sweet bake?

Until the next time………

Zamamabakes

 

(Visited 394 times, 1 visits today)

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11 Comments on “Lemon, Chia & Thyme Muffins

  1. My darling, lemon thyme (and chia!) Now that’s what I call a flavour profile! x

    Reply
    1. Dannielle

      Thanks Sammie they really are worth the minimal effort 😉

      Reply
  2. You definitely have me intrigued – what an unusual combination. But in saying that, I think it would be delicious! You are so creative and brave trying something new like this.

    Reply
    1. Dannielle

      I think you’d really enjoy them Malinda. I love trying new things. Thanks for your kind encouraging words! Have a great week xx

      Reply
  3. Great flavour and textures. i love thyme it is such a great flavour in savoury food and I am difinately sure in sweet food. Yum.

    Reply
    1. Dannielle

      Thanks Tania. I’m loving fresh herbs in everything! These muffins really are delicious! Have a great weekend

      Reply
  4. What a delicious flavour combination! Yum!!

    Reply
    1. Dannielle

      So refreshing and a twist on a stock standard muffin, love them. Thanks Lucy x

      Reply
  5. I’ve been looking for something different to use chai seeds in. What a great idea. I’m going to try baking these. Jaci

    Reply
    1. Dannielle

      They are really yummy Jacican especially with that little bit of icing on top. I’ve also got a lemon chia cake, healthy chocolate bars and a green smoothie on the blog that uses these little treasures. Enjoy x

      Reply
  6. Pingback: Spiced Pumpkin Chia Muffins - zamamabakes.com zamamabakes.com

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