Lemon chia muffins

1 Preheat oven to 180°C. Line a 12-hole muffin tin with paper muffin cases.

2 Place lemons in a large saucepan, cover with cold water and bring to the boil over high heat. Boil for 10 minutes, then drain water. Cover lemons with cold water, bring to the boil and boil again for 10 minutes. Repeat this process once more.

3 When cool enough to handle, slice lemons in half and remove any pips.

4 Transfer lemons into a food processor and blitz until smooth.

5 In a large mixing bowl, place eggs, vanilla bean paste, sugar and olive oil, whisking to combine. Stir through chia seeds, then allow muffin mixture to stand for 10 minutes.

6 Add blitzed lemons to bowl and stir to combine. Sift flours and baking powder into bowl, stirring to combine. Spoon mixture into prepared tin and bake for 30 minutes or until an inserted skewer comes out clean. If desired, top with a dusting of icing sugar and some lemon zest to serve.