YIELD: 6 SERVINGS
All you need is one of these big fat muffins to make you feel full and satisfied. Strawberries are added for that contrasting fruity touch that we all crave now and again.
INGREDIENTS:
2 tablespoons ground chia seeds or chia seeds, divided
5 tablespoons dairy-free butter
½ cup coconut sugar
½ cup plus 2 tablespoons dairy-free milk
1 tablespoon lemon juice
1½ cups whole wheat flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup raw shelled hempseed
½ cup strawberries, chopped
INSTRUCTIONS:
1. Preheat the oven to 375°F.
2. Grease the inside of a six-cup muffin tin and set aside.
3. Mix 1 tablespoon ground chia seeds together with 3 tablespoons water and set aside.
4. Using an electric mixer, beat together the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the chia seed mixture and mix again. Add the milk and lemon juice. Mix well.
5. Add the flour, baking powder, baking soda, salt, hempseed, and the remaining tablespoon ground chia seeds to a medium bowl. Mix. Add the flour mixture to the wet mixture and beat until just combined. It will be a sticky batter. Fold in the strawberries.
6. Divide the batter between the muffin cups. Fill at least threequarters full, even if you’re short on filling for one cup. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Protein: 10 grams per serving (1 muffin) Active Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
