Orange Chia Seed Muffins

The new wonder food out today seems to be chia seeds and I happen to love them! I add chia seeds to salads, smoothies and of course baked goods. I even sprinkle them over my ice cream. Chia seeds can add crunch to just about anything and are almost flavorless. Not to mention they have great health benefits too. I just came up with this recipe last week and wanted to share it with all of you right away. My family went nuts over them and has already asked me to make them again.

These muffins are great for packing into lunch boxes. My husband likes to take one to the office for a midday snack. By the way, you can find chia seeds in most well stocked supermarkets, Whole Foods, and even in Target and Walmart. You can use light colored chia seeds or  dark as well (they look like poppy seeds).  If it’s as chilly and rainy outside today where you live like it is here on Long Island, you can pair this with a nice hot cup of tea. Please let me know what you think. Enjoy.

Nutrition: calories 129.4, fat 1.1 g, carbs 27.1 g, fiber 2.2 g, sugar 12.7, sodium 321.3 mg, protein 2.5 g

Orange Chia Seed Muffins

Makes 12 muffins

Ingredients:

1. 2 tbsp Chia seeds
2. 1 1/2 cups unbleached white flour or, you can use 1 to 1 gluten free flour, or whole wheat pasty flour (You may need to add a tablespoon or more if using gluten free flour, batter should be on the thick side.)
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/2 tsp sea salt, kosher salt, or table salt
6. 1 large or extra-large egg
7. 4 tbsp butter or vegan spread — melted and cooled a bit
8. 3/4 cup applesauce, I used baby applesauce
9. 1/2 cup agave nectar, maple syrup, or honey
10. 1 tbsp plus 1 teaspoon fresh orange juice
11. 2 tsps orange zest
12. 1 1/4 tsps vanilla extract

Directions:

1. Preheat oven to 350 degrees, line a muffin pan with liners and mist the liners with cooking spray. Set aside until ready to fill.
2. In a large bowl, whisk the egg and then add all of the other wet ingredients.
3. Now add the dry ingredients.
4. Mix well with a rubber spatula until combined completely. Make sure you get all the wet ingredients on the bottom brought up and mixed I, but do not over mix. Let the batter sit for 3-4 minutes.
5. Fill each cup using an ice cream scoop. You should have the right amount for 12 muffins.
6. Bake for about 20-25 minutes until lightly browned and a wooden skewer or tooth pick comes out clean. Make sure you turn the pan around after 10 minutes for even baking.
7. Let cool for at least 20 minutes or so. It will be easier for the paper to peel off.