Lemon yogurt cupcake with chia seeds

Ingredients
Makes 12 

Batter:
1/2 cup Greek Yoghurt
Zest from 1 lemon
2 tbsp lemon juice
3/4 cup caster sugar
3 eggs
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
2-3 tbsp chia seed

Syrup:
1/4 cup lemon juice
1/3 cup caster sugar
2 tbsp water

Instructions

Preheat the oven to 350F. Line a standard 12x muffin pan with cupcake liners

In a large mixing bowl, mix Greek yoghurt, lemon zest, lemon juice, caster sugar and eggs.

Sift in flour, baking powder and salt. Fold till the flour is no longer visible.

Pour in the olive oil and gently mix everything together till the olive oil is incorporated.
Add the chia seeds then gently fold into batter.

Divide the batter into the muffin pan.
Bake for approximately 30 minutes or till golden brown or a skewer comes out clean.

Prepare syrup. Add all ingredients into a small saucepan and heat over low-medium heat.
Stir till sugar fully dissolves and bring to a gentle boil. Reduce heat and simmer for up to 5 minutes. Mixture will start to thicken. Remove from heat and set aside.
(Don't over reduce, it'll continue to thicken off the heat)

Remove the cake from the oven and leave to cool for 5 mins.
Drizzle 1-2 tsp of syrup over warm cake. Allow the cake to fully cool before serving.