Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine the
All-Purpose Flour (1 3/4 cups)
Granulated Sugar (1/2 cup)
Chia Seeds (3 Tbsp)
, zest from
Baking Powder (1 tsp)
Baking Soda (1 tsp)
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)
Large Egg (1)
, 1 Tbsp Lemon Juice,
Vanilla Bean Paste (1/2 Tbsp)
, 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)
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.
Cool for 1 minute in the pan on a wire cooling rack. Carefully remove the muffins and continue cooling on the rack.
Stir together the remaining 2 Tbsp Lemon Juice,
Vanilla Bean Paste (1/2 tsp)
Powdered Confectioners Sugar (1/2 cup)
until smooth. Drizzle the glaze over the muffins.