Lemon Chia Seed Muffins

In a large bowl, combine the All-Purpose Flour (1 3/4 cups) , Granulated Sugar (1/2 cup) , Chia Seeds (3 Tbsp) , zest from Lemon (1) , Baking Powder (1 tsp) , Baking Soda (1 tsp) , and Salt (1/2 tsp) .

In a small bowl, slowly heat the Lard (1/3 cup) 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.

In a medium-sized bowl, whisk the Sour Cream (1 cup) , Farmhouse Eggs® Large Brown Egg (1) , 1 Tbsp Lemon Juice, Vanilla Bean Paste (1 tsp) , and melted lard until creamy.

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 (3 Tbsp) .

Stir together the remaining 2 Tbsp Lemon Juice, Vanilla Bean Paste (1/2 tsp) , and Powdered Confectioners Sugar (1/2 cup) until smooth. Drizzle the glaze over the muffins.