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  • Chia-Seed Muffins

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  • 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
    1/4 teaspoon cinnamon mixed with 2 tablespoons sugar, for topping (optional)
    Preheat oven to 375 F. Line muffin pans with paper liners or lightly grease pans.
    In a large bowl with a mixer, 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 dry ingredients to butter-sugar mixture and blend until just combined. Do not overmix.
    Fill each muffin cup two-thirds full of batter. Top each with a portion of the cinnamon sugar, if using.
    Bake in preheated oven until golden-brown, for 15 to 20 minutes. Remove from oven and cool slightly before removing muffins from tin.
    Makes 12 muffins.
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