LEMON CHIA MUFFINS
Provided by Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- For the muffins: In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and 1/4 cup warm water. Set aside for the seeds to bloom, 15 minutes.
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl combine the flour, baking powder, baking soda and salt. In a large bowl, whisk together the sugar and lemon zest. Whisk the sugar into the flour mixture.
- In another medium bowl, whisk together the yogurt, oil, remaining lemon juice and vanilla extract. Add the liquid ingredients to the dry and stir until just combined. Then stir in the bloomed chia seeds. Using an ice cream scoop, divide the batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.
- For the glaze: Stir together the confectioners' sugar, honey and lemon juice. Drizzle over the cooled muffins and serve.
LEMON-CHIA SEED MUFFINS
Provided by Food Network Kitchen
Time 35m
Yield 12 muffins
Number Of Ingredients 0
Steps:
- Mix 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1 teaspoon chia seeds and 1/2 teaspoon each baking soda and salt. In a separate bowl, whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 tablespoon lemon zest and 1 teaspoon vanilla; fold into the flour mixture. Line 12 muffin cups with paper liners; coat with cooking spray. Add the batter; bake at 350 degrees F until a toothpick comes out clean, 20 to 25 minutes.
BLUEBERRY OATMEAL CHIA SEED MUFFINS
Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.
Provided by Ruth Cresswell Howes
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
- Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
- Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
- Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 181.2 mg, Sugar 12.1 g
BRAN AND CHIA MUFFINS
These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They're not very sweet, and they crumble a little bit even thought they're moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.
Provided by Martha Rose Shulman
Categories breakfast
Time 4h
Yield 18 medium-size muffins
Number Of Ingredients 15
Steps:
- Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
- Sift together the flours, baking powder, baking soda and salt.
- In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup 3/4 full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 215 milligrams, Sugar 14 grams, TransFat 0 grams
APPLE, CARROT, AND CHIA MUFFINS
These moist muffins are a sneaky way to add veggies and fiber into my kid's diet. You can easily substitute other vegetables and fruit too. I've tried zucchini, pear, and banana!
Provided by hello angie
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
- Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
- Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
- Cool for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 31.9 g, Cholesterol 27.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 221.6 mg, Sugar 17.4 g
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