From: Jenn@eatcakefordinner
2/3 c. sugar
2 lemons, zested and juiced, divided
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 c. chia seeds
or 2 Tbl. poppy seeds
1 c. plain non-fat Greek yogurt
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 c. vegetable oil
strawberry jam
1 tsp. cinnamon and 1/4 c. sugar, for topping
Preheat oven to 375 degrees. Fill muffin tin with paper liners and spray lightly with cooking spray; set aside. Combine sugar and zest of two lemons and rub together with your fingers until fragrant. Add the flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, mix together the juice of two lemons, yogurt, eggs, vanilla extract, lemon extract and vegetable oil. Pour wet ingredients into dry ingredients and mix together just until combined. Batter will be lumpy.
Fill muffin liners 3/4 full (an ice cream scoop works perfect for this). Top each muffin with a heaping 1 teaspoon of strawberry jam. Use a toothpick and swirl the jam into the muffin. Sprinkle the top of each muffin with 1/2 teaspoon of cinnamon and sugar mixture. Bake in preheated oven for 15-16 minutes or until a toothpick comes out clean. Makes around 16 muffins.