![\"Chia](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/05\/Chia-Seed-Muffins.jpg\")
Chia Seed Muffins<\/p><\/div>\n
<\/p>\n
Chia Seed Muffins<\/h3>\n
Makes 12 servings<\/p>\n
- \n
- 1 stick butter, softened<\/li>\n
- \u00be cup raw or regular sugar<\/li>\n
- 2 large eggs, lightly beaten<\/li>\n
- \u00be cup plain yogurt, at room temperature<\/li>\n
- 1\u00bd teaspoons vanilla<\/li>\n
- 2 cups wholewheat pastry flour or unbleached all-purpose flour<\/li>\n
- \u00bd teaspoon salt<\/li>\n
- \u00bc teaspoon baking soda<\/li>\n
- Optional: Cinnamon sugar topping, made\nwith 2 tablespoons sugar and \u00bc teaspoon\ncinnamon<\/li>\n<\/ul>\n
Preheat the oven to 375\u00b0F. Line a muffin tin with muffin papers or lightly grease a muffin tin. In a large mixing bowl, cream the butter and sugar until light and fluffy. You can do this by hand, with a handheld mixer or in a stand mixer. Blend in the eggs, yogurt and vanilla.<\/p>\n
In a separate bowl, combine the flour, chia seeds, salt and baking soda. Slowly add the dry ingredients to the creamed mixture and blend just until combined. Do not over mix.<\/p>\n
Fill each muffin cup 2\/3 full of batter. Sprinkle with the cinnamon sugar, if using. Bake until golden brown, 15 to 20 minutes. Allow the muffins to cool slightly before removing from the tin.\n<\/div>\n