I’m all about the hippy hipster healthy food at the moment. Here are three important things to know about chia seeds:
1. They’re oh-so-healthy
They’re made up of protein, fat and dietary fibre. Plus there’s a heap of minerals including calcium, magnesium, iron, and phosphorous.
2. They’re grown in Australia.
Aussie Aussie Aussie! Oi oi oi!
3. They can be used as an egg replacer.
I have not tried this. To be honest it kinda blows my mind. But Sarah Wilson suggests combining 1 tablespoon ground chia seeds with 3 tablespoons water for each egg you’re replacing.
And, if you put them in this muffin with the dark chocolate and olive oil then technically* every single thing you’re eating here is a health food. BUT it still tastes like a chocolate muffin! What? I’m a wizard? Oh, stop. Or you can refer to me as Aimee the Wizard moving forward. No biggie.
*Disclaimer: I am technically not an expert in any way on what is actually a health food. I run a blog about muffins. Why are you taking advice from me? No, no, I lie, take advice from me. I have a spreadsheet and everything to work these things out. It’s uber geeky but it works.
1 cup wholemeal flour
1 cup whole oats
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup 70% dark chocolate chips
1/2 cup chia seeds
1 large egg
1/3 cup brown sugar / coconut sugar
1/4 cup olive oil
1/2 cup low fat milk
1/2 cup natural fat-free yoghurt
1 ½ teaspoons vanilla extract
- Preheat oven to 180C. Use spray oil to prepare patty pans in a muffin tin.
- In a large bowl combine flour, baking powder, baking soda, chocolate chips and chia seeds, whisk well to combine.
- In a smaller bowl whisk together egg, brown sugar, olive oil, milk, yoghurt and vanilla extract until combined.
- Add wet ingredients to dry and fold in until just combined, don’t over mix.
- Spoon the mixture into the prepared pan, filling each hole 3/4 full
- Bake for 15-20 minutes or until the tops are slightly browned and a knife or skewer comes out clean when you test it. Let cool for a couple minutes then turn out onto a cooling rack.
Makes: 12 muffins
Healthy: 232 calories per muffin. They’re low in saturated fats and should have a low GI.
Storage: They freeze well, otherwise keep in an airtight container
Source: Herald Sun Newspaper