Chia-Seed Muffins

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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