Chia seeds are definitely in the spotlight. Supercharged with antioxidants, omega-3s, fiber, protein, and phytonutrients, it's no wonder everyone seems to be talking about them. At first, however, they intimidated me. I didn't know how to eat them or incorporate them into my diet. I was put off by their slimy consistency when mixed with liquid, but now it's actually growing on me. Using chia seeds in these muffins---think lemon poppyseed cake made healthy---is a great way to introduce this exotic and wonderful seed.
Lemon Chia Seed Muffins
1 3/4 cup whole-wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds (black, white, or a mix)
1/2 cup unsweetened soy milk or 2% milk
2 teaspoons fresh squeezed lemon juice
2/3 cup unsweetened apple sauce
1/2 cup maple syrup
1 teaspoon vanilla extract
1 tablespoon lemon zest (or zest of 1 small lemon)
1. Preheat your oven to 350 F. Line a muffin tin with cupcake liners.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and chia seeds. In a medium bowl, combine the remaining ingredients and mix well.
3. Pour wet ingredients into dry ingredients and stir until just combined. Fill each well of the lined muffin tin 2/3 full. Bake for 18 to 20 minutes, until slightly golden in color and a toothpick inserted into the center comes out clean.
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Mary Jolley began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.