Chia Cornbread Muffins

Staff Writer
Chia Cornbread Muffins
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
285
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
  • 1 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. 

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.

Nutritional Facts

Total Fat
14g
21%
Sugar
2g
N/A
Saturated Fat
9g
46%
Cholesterol
35mg
12%
Protein
7g
15%
Carbs
35g
12%
Vitamin A
34µg
4%
Vitamin B12
0.3µg
4.3%
Vitamin B6
0.1mg
7.3%
Vitamin D
0.7µg
0.2%
Vitamin E
0.3mg
1.6%
Vitamin K
0.6µg
0.7%
Calcium
96mg
10%
Fiber
5g
20%
Folate (food)
24µg
N/A
Folate equivalent (total)
80µg
20%
Folic acid
35µg
N/A
Iron
2mg
12%
Magnesium
59mg
15%
Monounsaturated
1g
N/A
Niacin (B3)
3mg
13%
Phosphorus
193mg
28%
Polyunsaturated
2g
N/A
Potassium
190mg
5%
Riboflavin (B2)
0.2mg
13.2%
Sodium
242mg
10%
Thiamin (B1)
0.3mg
17.9%
Zinc
1mg
8%

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