Recipe: Lemon and Chia Seed Muffin Cakes

I love this recipe for Lemon and Chia Seed Muffin Cakes by Florence Rebattet, chef and founder of En Cuisine Cooking School. All the comfort of tasty muffins but with a healthy twist, using coconut sugar, lemon and chia seeds to ensure a delicious, zesty treat for the kids – and parents too. Includes a “little chef tip”.

recipe Lemon and Chia Seed muffin cakes

“One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook ‘Cook with Flo’”

Florence Rebattet, chef, founder of En Cuisine Cooking School En Cuisine

This recipe is suitable for children (with adult supervision, if necessary) and is one of the many recipes Flo teaches children at En Cuisine Cooking School.


Preparation time: 20 minutes

Cooking time: 20 minutes


Lemon and chia seeds muffin cakes


Ingredients (6 muffins):                                                                  Utensils:

100g of plain flour                                                                             * A wooden spoon

80g of coconut sugar                                                                        * Weighing scale

80g of unsalted butter                                                                      * 2 large bowls

½ lemon + zest            

1 tablespoon of chia seeds

½ tablespoon of baking powder

2 eggs


  1. Melt the butter and let it cool down on the side.
  2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir.
  3. Squeeze the lemon and add the zest. Pour the melted butter in the mix.
  4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together.
  5. Pour the mixture into the muffin tray and put it in the oven at 220°C for 15 minutes.


Little chef tips:

You can swap the chia seeds with poppy seeds for a different flavour.

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