Muffin Sunday: Experimenting with Chia Seeds


Muffins are a perfect thing. Just as long as you don’t turn them into cupcakes, convincing yourself they have some sort of redeeming quality, you’re fine. They are easily adaptable. You can swap out the butter and eggs for things like apple sauce and yogurt or even avocado. They are forgiving and easy to fortify with foods you might not eat on their own. Like chia seeds.

When Henry leaves for work at 5:30, I like knowing he has a muffin to throw down his maw as he’s biking to work. The kids would eat them all in one sitting, if I let them. And I can pack them for work. Perfection.


Peach Chia Muffins, yield 12 large dozen

  • 2 cups flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 stick softened butter
  • 1 cup sugar (half white and brown)
  • 2 eggs
  • 1 tsp almond extract
  • 1/2 cup milk
  • 1 jar peach pie filling (mine is heavily spiced and includes raisins)
  • chia seeds (I have no idea how much I used. I just dumped some.)

Mix together the wet and dry separately. Fold together wet and dry. Bake at 350 until a toothpick comes out clean.

Zucchini Pineapple Chia Muffins, yields 12

  • 2 1/4 cup flour
  • 1 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 cup oil
  • 1/2 cup apple sauce
  • 3 eggs
  • 1 medium zucchini, grated and squeezed dry
  • 10 ounces of pineapple, chunked or crushed. Squeezed dry.
  • Some chia seeds

Mix the wet and dry separately. Mix the wet with the dry. Bake at 325 until toothpick comes out clean.



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