Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a large bowl, combine the
All-Purpose Flour (220 g)
,
Granulated Sugar (100 g)
,
Chia Seeds (30 g)
, zest from
Lemon (1)
,
Baking Powder (4 g)
,
Baking Soda (5 g)
, and
Salt (3 g)
.
Step 3
In a small bowl, slowly heat the
Lard (70 g)
in a microwave in 5-second increments. Brush the bottom, sides, and edges of each muffin tin with some of the melted lard. Set the lard aside and let it cool.
Step 4
In a medium-sized bowl, whisk the
Sour Cream (240 g)
,
Farmhouse Eggs® Large Brown Egg (1)
, 1 Tbsp Lemon Juice,
Vanilla Bean Paste (9 g)
, and melted lard until creamy.
Step 5
Fold the wet mixture into the dry mixture and stir until lightly moistened. Do not over stir. If the batter is too dry, add
Milk (45 mL)
.
Step 6
Evenly spoon the muffin batter into the prepared muffin tins. Bake for 18 minutes, until golden brown and a toothpick inserted in the middle comes clean.
Step 7
Cool for 1 minute in the pan on a wire cooling rack. Carefully remove the muffins and continue cooling on the rack.
Step 8
Stir together the remaining 2 Tbsp Lemon Juice,
Vanilla Bean Paste (3 g)
, and
Powdered Confectioners Sugar (55 g)
until smooth. Drizzle the glaze over the muffins.
