Chia Cornbread Muffins

Chia Cornbread Muffins
Staff Writer
Thinkstock_iStockphoto

For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish. 

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6
Servings
290
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  whole-wheat flour
  • 3/4  Cups  cornmeal
  • 1  Tablespoon  pure cane sugar (optional)
  • 1  Teaspoon  baking soda
  • 3  Tablespoons  chia seeds
  • 1  Cup  almond milk, unsweetened or organic milk
  • 1/4  Cup  coconut oil, melted
  • large egg

Directions

Preheat oven to 425 degrees. Prepare the muffin pan with paper liners. Combine the flour, cornmeal, sugar, bakng soda, and chia seeds in a medium bowl. 

Mix together the almond milk, coconut oil, and egg in a small bowl. Stir the wet and dry mixtures until everything is combined. Spoon the batter into the muffin cups, filing until 2/3 full.

Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the muffins from the pan. Serve warm or allow to cool. 

Nutritional Facts

Total Fat
14g
20%
Sugar
3g
3%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
37g
28%
Protein
6g
13%
Vitamin A, RAE
22µg
3%
Calcium, Ca
95mg
10%
Choline, total
7mg
2%
Fiber, total dietary
6g
24%
Folate, total
24µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
77mg
24%
Niacin
1mg
7%
Phosphorus, P
219mg
31%
Selenium, Se
9µg
16%
Sodium, Na
24mg
2%
Water
53g
2%
Zinc, Zn
1mg
13%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.