Chia Seed Muffins

A delicious and healthy twist on the classic poppy seed muffin.



Step: 1

Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.

Step: 2

Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.


Per Serving: 242 calories; protein 2.6g; carbohydrates 32.5g; fat 11.5g; cholesterol 23.3mg; sodium 195.1mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.

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