120g caster sugar
100g unsalted butter, melted
30g black chia seeds
2 tsp baking powder
150 ml whole milk
1 tbsp lemon curd for swirling, optional
Preheat the oven to 200ºC. Line a 12 hole muffin tin with muffin cases.
In a large mixing bowl, beat together the butter and sugar for several minutes, until light and fluffy. Beat in the eggs one at a time until well combined.
Then sift in the flour and baking powder and fold through the mix. Zest the lemons into the mix, and the fold through with the milk and the seeds.
Divide the batter between the muffin cases, filling them ¾ of the way up and place in the hot oven for 25 minutes until cooked through and springy.