Lemon-Strawberry Chia Seed Muffins

(from Lucianolinda’s recipe box)

Source: Diabetic Living magazine

Serves 12 people

Categories: cupcakes, muffins

Ingredients

  • 1/4 cup water
  • 2 Tbsp. chia seeds, ground
  • 3/4 cup low-fat (1%) milk
  • 1/4 cup canola oil
  • 1/4 cup plain fat-free Greek yogurt
  • 1 cup all-purpose flour
  • 1 cup regular rolled oats
  • 1/2 cup sugar or sweetener
  • 1 Tbsp. baking powder
  • 1 Tbsp. finely shredded lemon peel
  • 1/2 cup chopped strawberries

Directions

  1. Preheat oven to 375 degrees. Coat 12

  2. 2 1/2-inch muffin cups with nonstick spray; set aside. In a bowl, combine the water and ground chia seeds. Whisk in milk, oil and yogurt.

  3. In a medium bowl, stir together flour, oats, sugar, baking powder, lemon peel and 1/4 tsp. salt. Add chia mixture, flour mixture; stir just until moistened (batter will be lumpy). Fold in strawberries.
  4. Spoon batter into the prepared muffin cups, filling each cup about three-fourths full .
  5. Bake 15 to 20 minutes or until tops are lightly browned and toothpick inserted near centers comes out clean. Cool in muffin cups 5 minutes. Remove from muffin cups. Serve warm.

  6. per serving: 157 cal. 24g carbs.

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