Or not. Feel free to make them and eat them the second they come out of the oven with plenty of butter or coconut oil! Delicious! However, with school having started or starting soon for most of you, I thought having some food prepared and in the freezer might help to make those first days a little less hectic. Last week I gave you a recipe for Sloppy Joes that can be doubled or tripled in order to have some quick meals for this busy time. Today I’ll share a great muffin recipe that my friend, Jane, gave to me earlier in the year. It has become one of our favorites, makes a lot, and freezes well.
They are called Chia Muffins but really could be called flaxseed, apple, carrot or raisin muffins as all of these are in it. Chia was the first ingredient behind the flour so I guess that’s why they are Chia Muffins. Since the apple and carrot needed to be shredded I decided to pull out the food processor. For years I believed food processors were an unnecessary appliance but I have since changed my mind. With quite a bit of shredding to do and an arm/wrist that has been overworked this was much faster, even with the clean up. Also when making lacto-fermented sauerkraut or hummus this appliance makes them unbelievably quick! I’ve even used it to make butter when my freezer was overflowing with cream.
Back to the muffins. These ingredients are filled with wholesome ingredients and they taste good as well. Chia is known to be a complete protein, has high soluble and insoluble fiber, is high in omega 3’s which aid in heart health, and is a high source of anti-oxidants. Flaxseed is high in omega 3’s as well, has plenty of fiber, helps lower cholesterol, high in lignans which may help lower breast cancer risks, can help regulate estrogen in post-menopausal women, may decrease insulin resistance, and is high in magnesium.
I hope you will take some time to prepare for those hectic back-to-school mornings or in the case of empty-nesters just prepare in advance and enjoy a bit of slower life!
- 1 1/2 c spelt or whole wheat pastry flour
- 3/4 c chia seeds, ground flax or a combination of both
- 3/4 c oats
- 1 c whole cane sugar (sucanat) I use 3/4 c
- 2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 1/2 c shredded carrot
- 2 apples, shredded, including peel if organic
- 1/2 c raisins, currants, or cranberries
- 1 c nuts, chopped
- 3/4 c milk
- 2 eggs, beaten
- 1 t vanilla
- Mix dry ingredients
- Add carrots, apples, eggs and vanilla and stir in
- Combine liquid ingredients and mix in.
- Place in greased muffin pan or paper liners.
- Bake at 350 for 15 – 20 minutes