Rye Chia Berry Muffins (yield 1 dozen)

I had some blackberries in the fridge that must be used up, and wanted to bake with them in a “healthy” way. Some muffin recipes can really get up there in calories or just be filled with all things that are “not so good for you”.

So I searched for a few different recipes and none of them were jumping out at me. I found a reasonable recipe and modified quite a lot – to the point that it is now my own recipe. Sometimes it is a hit or miss when experimenting happens in the kitchen, but I am pleased to share this one was a success.

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Here is the recipe….

RYE CHIA BERRY MUFFINS (YIELD 1 DOZEN)

2 cup mixed berries, fresh or frozen
(I used blackberries, and they were quite large so I cut them in half)

2 tsp baking powder
1 cup all purpose flour
1 cup rye flour
2 tbsp chia seeds
1/2 tsp salt
1/2 cup raw cane sugar (mine happened to be coarse)
1/2 tsp cinnamon

1/2 cup maple syrup
1/3 cup grapeseed oil
2 eggs
2/3 cup yogurt
(1 used probiotic vanilla yogurt, but you could use plain greek, you just might not have to bake the muffins as long)

METHOD:
1. Preheat your oven to 400F
2. Prepare your pan, spray your muffin tin with a nonstick spray
3. Mix all your dry ingredients in one large bowl
4. Combine your wet ingredients in another smaller bowl, be sure to whisk the eggs in and ensure all the liquid ingredients are well combined
5. Gently stir the berries into the dry ingredients to coat them slightly with the dry ingredients
6. Make a well in the centre of the dry ingredients and pour the wet ingredients in. Stir just until combined, do not over mix.
7. Scoop the batter into the pan evenly, roughly 3/4 full in each muffin tin.
8. Bake immediately for 20 minutes at 400F. Rotate halfway through, for even baking. Insert toothpick in centre to test when done. Let cool in the pan for a few minutes before serving. Enjoy!

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