Healtheries Ground Chia, Oat, Blueberry and Orange Muffins – What a Mouthful.

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I have to be honest, these must be the healthiest and heaviest muffins I have ever made. They are pretty dense and almost healthy. I wasn’t convinced that I would like them and I would get negative feedback from my taste testing work mates, but no.

I did like them and so did they. I would say that these are defiantly the bread end of the scale for muffins and I think they batter would make an excellent loaf. I may just have to test that theory out.

I got 5 large muffins out of the batter, next time I would keep them smaller as they were rather filling. They were very moist and I couldn’t taste the Healtheries Ground Chia at all. Over all, I was impressed with the healthy muffin I created and would make it again.

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Ground Chia, Oat, Blueberry and Orange Muffins -

  • Servings: around 8-10
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1 c plain flour

2 tsp baking powder

2 tbsp ground chia

Large pinch salt

3/4 c oats (I used quick cook)

1/3 c sugar (or substitute)

1 tsp ground cinnamon

1  egg, lightly beaten

3/4 c milk

1/4 canola oil

1 c blueberries (from frozen)

Zest of 1 orange

Preheat oven to 180

Grease or put cases in a 12 hole muffin tin (probably get 8-10 )

Mix flour, baking powder, ground chia, salt, cinnamon and sugar in a medium size bowl

In a separate bowl or jug combine the egg, milk and oil

Add the wet to the dry until all the flour is incorporated, get all the flour but do not worry about lumps

Stir in blueberries and orange zest

Add roughly 1 dessert spoonful to each prepared hole (about 2/3rd of hole)

Bake until light brown and springs back, around 15-20 minutes

* ground chia seeds provided by Healtheries

Healtheries Chia Seed – tested out in a good old Lemon Loaf.

Lemon Loaf.

Lemon Loaf.

So, I am back talking about Healtheries Black Chia Seeds. I was lucky enough to be chosen as a Healtheries Chia Super Sampler and am experimenting with the chia seeds they sent me.

This time I decided to put them to the test on my work mates. While reading about the seeds and looking at various recipes I noticed that lemon features often and that got me thinking about making my Lemon Loaf and seeing if people minded the chia seeds. I adapted the recipe to fit around the seeds and reduced the sugar.

To my surprise the loaf was a huge hit and declared one of the best lemon loaf ever. Maybe even the best lemon based baking! My colleagues had a guess about the seeds and nobody got chia. Someone said they tasted like kiwi fruit seeds, I thought that rather a good analogy.

So if you haven’t tried chia seeds before, this would be a great place to start.

Healtheries Black Chia seed Lemon Loaf -

  • Servings: medium sized loaf
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Heat oven to 180c

Grease and line a  2lb loaf tin (23 x 13 x 7 cm)

90g soft butter

3/4 caster sugar

2 eggs

1/2 c milk

1 1/2 c self raising flour

1 tbsp Healtheries Black Chia Seed

1 lemon

Cream butter and sugar until light and fluffy

Stir in the zest of the lemon until mixed

Gently beat the eggs and fold into flour

Measure milk in a jug and add lemon juice and Chia seeds

Give milk mix a  stir  (mix will curdle, it is a cheats buttermilk)

Stir milk mix into flour mix until just mixed

Tip into loaf tin and bake for 20-25 minutes or until brown and tester comes out clean

Leave in tin to cool slightly and then remove and place on a wire rack to cool

Slice and enjoy