I’ve been using chia seeds a lot lately. In my oatmeal. In my yogurt. In my granola. You name it, I’m using it.
(As a side note, I just started keeping things like chia seeds, wheat germ, flaxseed, etc. in little mason jars, in the fridge. I notice that when I have them in their original bags, I forget to use them (out of side, out of mind.) When they’re front in center, greeting me each morning, I almost always remember to use them when making my breakfast.)
Now that’s some real fancy schmancy labeling right there, huh? 😉
When it comes to healthy eating, I’m not a huge advocate of the self proclaimed “super foods.” I believe that a healthy life can be obtained in a pretty simply (and also affordable!) way, with fruits, veggies, lean protein, healthy fats, etc. There’s not necessarily a need for the savvier trends, like quinoa, chia seeds, etc. But they’re fun and healthy, and they can offer you a unique way to sneak in more healthy fats, fiber, protein, etc.
I especially like to include them in my breakfast meals.
These muffins are dense and subtly sweet, and (best of all) they will keep you full for hours, thanks to the fiber boost. They remind me of morning glory muffins and would probably be delicious with dried pineapple and cashews!
Bran Flax Muffins – modified from the original “Bob’s Red Mill” recipe
I began making this recipe only to realize that I was missing several ingredients. I had to substitute ingredients based on what I had on hand, and this is the resulting recipe…which ended up turning out just fine (crisis averted!) Increase the amount of sugar used if you prefer a sweeter muffin and use the lesser amount if you like a subtle sweetness. Enjoy these muffins with a tall glass of milk and a fruit for an easy, fiber rich breakfast option!
- 1-1/2 cups whole wheat flour
- 1/2 cup flaxseed
- 1/4 cup chia seeds (or use all flaxseed)
- 3/4 cup oat bran
- 1/4 to 1/2 cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp Salt
- 2 tsp Cinnamon
- 1-1/2 cups finely shredded Carrots
- 2 shredded Apples
- 1/2 cup raisins
- 1 cup chopped walnuts
- 3/4 cup Milk
- 2 beaten beaten Eggs
- 1 tsp Vanilla
- Mix together flour, flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
- Stir in carrots, apples, raisins and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.
- Fill 12 muffin cups evenly. Bake at 350 degrees F for 15-20 minutes. Let cool slightly before transferring to a wire rack to cool completely.
QUESTION: Do you use things like chia seeds, flax seeds, wheat germ, etc. in your daily eats and/or cooking? Which are your favorites?