Pumpkin Chia Seed Muffins Adapted From Mom A Licious By Do Recipes

LEMON-CHIA SEED MUFFINS

Lemon-Chia Seed Muffins image

Provided by Food Network Kitchen

Time 35m

Yield 12 muffins

Number Of Ingredients 0

Ingredients

Steps:

Mix 2 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1 teaspoon chia seeds and 1/2 teaspoon each baking soda and salt. In a separate bowl, whisk 3/4 cup each milk and vegetable oil, 2 eggs, 1 tablespoon lemon zest and 1 teaspoon vanilla; fold into the flour mixture. Line 12 muffin cups with paper liners; coat with cooking spray. Add the batter; bake at 350 degrees F until a toothpick comes out clean, 20 to 25 minutes.

CHIA SEED MUFFINS

Chia Seed Muffins image

A delicious and healthy twist on the classic poppy seed muffin.

Provided by TBrownCVT

Categories Bread Quick Bread Recipes Muffin Recipes

Time 55m

Yield 24

Number Of Ingredients 12

Ingredients

cooking spray
3 cups all-purpose flour
2 ⅓ cups white sugar
1 ½ cups almond milk
1 cup vegetable oil
2 tablespoons vegetable oil
3 eggs, beaten
2 tablespoons chia seeds
2 ½ teaspoons almond extract
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
1 ½ teaspoons salt

Steps:

Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

Nutrition Facts : Calories 242.3 calories, Carbohydrate 32.5 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 195.1 mg, Sugar 20 g

PUMPKIN-CHIA SEED MUFFINS ADAPTED FROM MOM-A-LICIOUS BY DO

Pumpkin-Chia Seed Muffins adapted from Mom-A-Licious by Do image

Healthy Cooking c/o Oprah and Dr. Oz These muffins are delicious, easy to make and great for you. Enjoy them hot out of the oven and keep extra for lunchtime snacks for the kids (or you) during the week. Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Chia seeds can be found at some health food stores.

Provided by DEckhardt

Categories Lunch/Snacks

Time 50m

Yield 12 Muffins

Number Of Ingredients 14

Ingredients

1 tablespoon chia seeds, ground (use a coffee or spice grinder)
1 cup whole wheat flour or 1 cup whole grain wheat flour
1/2 cup unbleached white flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 (16 ounce) can organic pumpkin puree (make sure there is only pumpkin listed on the ingredient list)
2 eggs
1/4 cup high-quality extra virgin olive oil
1 cup pure maple syrup
1 tablespoon vanilla
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
salt and pepper

Steps:

Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
Pre-heat oven to 350°.
Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.

Nutrition Facts : Calories 189.4, Fat 5.7, SaturatedFat 1, Cholesterol 35.2, Sodium 322, Carbohydrate 32.3, Fiber 1.8, Sugar 16.8, Protein 3.4

PUMPKIN-SEED MUFFINS

Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

Ingredients

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS

Pumpkin, Chia and Sunflower Seed Muffins image

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 12 servings

Number Of Ingredients 12

Ingredients

3/4 cup each sugar, wheat bran and whole wheat flour
2 Tbsp. ground flax seed
1 tsp. each baking powder, baking soda and pumpkin pie spice
1/2 tsp. salt
2 Tbsp. chia seeds, divided
2 eggs
1 cup canned pumpkin
1/2 cup plain yogurt
1/3 cup oil
1 cup semi-sweet chocolate chips
1 Tbsp. sunflower kernels
1 Tbsp. pumpkin seeds

Steps:

Heat oven to 400ºF.
Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g

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