These chia seed muffins are not only delicious, they are hearty, nutritious and filling, thanks to the addition of chia.
1/2 cup softened butter
3/4 cup raw or regular sugar
2 large eggs, lightly beaten
3/4 cup plain yogurt at room temperature
1-1/2 teaspoon vanilla
2/3 cup olive oil
2 cups whole wheat pastry flour
1/3 cup chia seeds
1/2 teaspoon salt
1/4 teaspoon baking soda
Optional: Cinnamon sugar topping, made with 2 tablespoons sugar and 1/4 teaspoon cinnamon
Preheat the oven to 375 degrees. Line a muffin tin with muffin papers or lightly grease a muffin tin.
In a large mixing bowl, cream the butter and sugar until light and fluffy. You can do this by hand, with a hand held mixer, or in a stand mixer.
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 just until combined. Do not over mix.
Fill each muffin cup 2/3 full of batter. Sprinkle with the cinnamon sugar, if using.
Bake until golden brown, 15 to 20 minutes. Allow the muffins to cool slightly before removing from the tin.
Recipe makes 12 muffins.
If preferred, you can replace the whole wheat flour with unbleached all-purpose four.
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