Chia Lemon Cup-Cheesecakes

CAKE INGREDIENTS

2 cups Nuchia Original Chia Seed Flour
1/2 teaspoons baking soda
1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter, softened
1 teaspoon vanilla extract
2 cups white sugar
3 room temperature eggs
3-4 large lemons
1/2 cup lemon juice
3 tablespoons lemon zest
1/4 cup plain yogurt
1/2 cup nonfat lemon yogurt (1/2 container)

CHEESECAKE INGREDIENTS

1 (8 ounce) package light cream cheese
1/4 cup white sugar
1 tablespoon Chia Seed Flour
1 1/2 tablespoons lemon juice
1 egg
1/2 cup nonfat lemon yogurt (1/2 container)
1 tablespoon lemon zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C) and generously grease, or place baking cups in, 3 muffin tins (makes about 30 muffins).
2. In a medium bowl sift together flour, baking soda, baking powder and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time and add the vanilla.
4. Add lemon juice, and the plain and lemon yogurts mixing alternately with the sifted flour mixture into the butter mixture. Mix until just blended. Stir in lemon rind.
5. To make cheesecake filling, in a medium bowl, beat cream cheese and sugar until smooth. Beat in flour, then lemon juice and egg. Stir in lemon yogurt.
6. Spoon mixture into prepared pans, sandwiching the cheesecake filling between two layers of cake filling, and smooth tops. Important: Only fill tins 1/2 way to 2/3 the way up.
7. Bake for 30 minutes or until browned and a knife inserted in the center comes out completely clean. Cool on rack for 15 minutes before releasing from pans.
8. Enjoy!
9. Refrigeration is recommended.

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