Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF

Source : Preheat The Oven To Gas 5 / 190c / 375 F And Line A 12 Hole Muffin Tinmix All The Dry Ingredients Together In A Bowlmix The Lemon Juice Zest Vanilla ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : September 6, 2026

Step:

  1. Preheat the oven to gas 5 / 190C / 375°F and line a 12 hole muffin tin

  2. Mix all the dry ingredients together in a bowl

    Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF recipe step 2 photo

  3. Mix the lemon juice, zest, vanilla, oil, milk and sugars in another bowl, stirring until the sugars dissolve

    Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF recipe step 3 photo

  4. Stir the liquid mix into the dry mix until just combined

    Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF recipe step 4 photo

  5. Add the chia seeds and stir in until evenly distributed through the batter

    Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF recipe step 5 photo

  6. Fill the cases 3/4 full and bake for 25 minutes or until risen and cooked through. Insert a toothpick to test. If it comes out clean they're done

    Vickys Lemon & Chia Seed Cupcakes, GF DF EF SF NF recipe step 6 photo

Ingredients

  1. 120 grams buckwheat flour (1 cup)
  2. 62 grams tapioca flour (1/2 cup)
  3. 42 grams potato starch (not flour, 1/4 cup)
  4. 1/2 tsp (scant) xanthan gum
  5. 1 1/4 tsp baking powder
  6. 1 zest and juice of 1 whole lemon
  7. 160 ml coconut milk
  8. 30 ml oil
  9. 1 tsp vanilla extract
  10. 100 grams granulated sugar
  11. 50 grams brown sugar (1/4 cup)
  12. 20 grams chia seeds (1/8 cup)

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