Chia Seed Muffins
Makes: 12 muffins / Preparation time: 10 minutes
Total time: 35 minutes
These make a generous size muffin. You also can make them in a mini muffin pan.
1 stick (1/2 cup) unsalted butter, softened
3/4 cup raw or regular sugar
2 large eggs, lightly beaten
3/4 cup plain yogurt
1 1/2 teaspoons vanilla extract
2 cups whole wheat pastry flour or unbleached all-purpose flour
1/3 cup chia seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons sugar and 1/4 teaspoon cinnamon
Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.
In a large bowl, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.
In a separate bowl, combine the flour, chia seeds, salt and baking soda.
Slowly add the dry ingredients to the creamed mixture and blend until just combined. Do not overmix.
Fill each muffin cup 2/3 full of batter.
Sprinkle with the cinnamon sugar if using. Bake until golden brown, 15 to 20 minutes. Remove from oven and cool slightly before removing from the tin.
From "Chia: The Complete Guide to the Ultimate Superfood" by Wayne Coates
15 de julio de 2016
Posted by Brenda A. Ysaguirre at 2:00