Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Lemon Chia Seed Muffins
A twist on the classic lemon poppy seed muffin, this recipe employs the power of the fibrous omega rich chia seed, for added nutrition.
Level of Difficulty:Easy
Cook Time:25 Minutes
Prep Time:15 Minutes
- 2 cups
- 2/3 cup
- 1 1/2 teaspoons
- 1 teaspoon
- 1 1/2 tablespoons
- 2 tablespoons
grated lemon rind
- 3/4 cup
skim milk or unsweetened almond milk
- 1/4 cup
freshly squeezed lemon juice
- 1/2 cup
melted salted butter or vegan buttery spread (melt before measuring)
- 1 teaspoon
- 1 tablespoon
ground flax seed meal
- 3 tablespoons
room temperature water
Preheat oven to 350 degrees Fahrenheit.
In a small prep bowl or ramekin, mix flax seed meal with water and set aside.
Place remaining dry ingredients (flour, sugar, baking powder, baking soda, chia seeds and lemon rind) in a large bowl and mix until incorporated.
Combine all wet ingredients (milk, lemon juice, melted butter, vanilla extract and flax seed mixture) in a large liquid measuring cup, make a well in the center of the flour mixture, pour wet ingredients into the well and mix until a smooth batter forms. Scrape down sides of bowl and stir, once more.
Fill a 12 slot muffin pan with aluminum foil or paper wrappers and fill each wrapper 2/3 of the way up with batter.
Bake muffins on center rack of preheated oven for 20-23 minutes or until toothpick tester comes out clean from a muffin in the center of the pan.
Allow to cool in pan for fifteen minutes before transferring muffins to a wire rack to cool for another fifteen minutes before consuming.