Lemon-Strawberry Chia Seed Muffins

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4.5 by 2 people

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  • Makes: 12 servings
  • Serving Size: 1 muffin each
  • Prep: 20 mins
  • Bake: 15 mins 375°F
  • Cool: 5 mins

Lemon-Strawberry Chia Seed Muffins

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4.5 by 2 people

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Directions

  1. Preheat oven to 375 degrees 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.
  2. 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.
  3. Spoon batter into the prepared muffin cups, filling each cup about three-fourths full.
  4. 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.

From the Test Kitchen

*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.

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Nutrition Facts (Lemon-Strawberry Chia Seed Muffins)

  • Per serving:
  • 157 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 1 mg chol. ,
  • 180 mg sodium ,
  • 24 g carb. ,
  • 2 g fiber ,
  • 10 g sugar ,
  • 3 g pro.
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