• 2 Ratings

Start your day on a nutritious note with this strawberry-lemon muffin recipe. In addition to the fiber-rich seeds, this chia recipe includes Greek yogurt and oats for a health boost.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a small bowl combine the water and chia seeds. Whisk in milk, oil, and yogurt.

  • In a medium bowl stir together flour, oats, sugar, baking powder, lemon peel, and salt. Make a well in the center of flour mixture. Add chia mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in strawberries.

  • Spoon batter into the prepared muffin cups, filling each cup about three-fourths full.

  • Bake 15 to 20 minutes or until tops are lightly browned and a toothpick inserted near centers of muffins comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

*Test Kitchen Tip:

Use a blender or spice grinder to grind the chia seeds.

**Sugar Substitute:

Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 1/2 cup sugar.PER SERVING WITH SUBSTITUTE: Same as above, except 144 cal., 19 g carb. (5 g sugars). Exchanges: 0 carb.

Nutrition Facts

157 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 1 mg cholesterol; 180 mg sodium. 53 mg potassium; 24 g carbohydrates; 2 g fiber; 10 g sugar; 3 g protein; 0 g trans fatty acid; 32 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 108 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0