Recipes and Cooking Lemon-Strawberry Chia Seed Muffins 4.5 (2) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Bake Time: 15 mins Cool Time: 5 mins Total Time: 40 mins Servings: 12 Jump to Nutrition Facts Ingredients Nonstick cooking spray ¼ cup water 2 tablespoon chia seeds, ground* ¾ cup low-fat (1%) milk ¼ cup canola oil ¼ cup plain fat-free Greek yogurt 1 cup all-purpose flour 1 cup regular rolled oats ½ cup sugar** 1 tablespoon baking powder 1 tablespoon finely shredded lemon peel ¼ teaspoon salt ½ cup chopped strawberries Directions 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. Rate it Print Nutrition Facts (per serving) 157 Calories 6g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 157 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 180mg 8% Total Carbohydrate 24g 9% Total Sugars 10g Protein 3g Vitamin C 4.2mg 21% Calcium 108mg 8% Iron 1.1mg 6% Potassium 53mg 1% Folate, total 22.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.