1、Blueberry Oat Chia Seed Muffins

  • Makes: 18 servings
  • Serving Size: 2 mini muffins each
  • Carb Grams Per Serving: 15
  • Blueberry Oat Chia Seed Muffins recipe

    Ingredients

    • Nonstick cooking spray
    • 1 1/4 cups flour
    • 3/4 cup regular rolled oats
    • 1/3 cup sugar*
    • 2tablespoons chia seeds, ground
    • 2teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 egg, beaten
    • 3/4 cup fat-free milk
    • 1/4 cup vegetable oil
    • 3/4 cup fresh blueberries

    Method

    Lightly coat thirty-six 1 3/4-inch muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of flour mixture; set aside.
  • In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
  • Spoon a scant tablespoon batter into prepared muffin cups, filling each 2/3 full. Bake about 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Serve within 1 day of preparation.
  • Recipe Tip

    Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/3 cup sugar. Sugar Substitutes: Per Serving with Substitute: Same as above, except 102 cal., 13 g carb. (3 g sugars).

    https://www.truecookbook.com/recipe/blueberry-oat-chia-seed-muffins-10964/

    2、Fruit, oat & seed bars

    A tasty twist on flapjacks with a luscious layer of apricots inside
    Fruit, oat & seed bars recipe

    Ingredients

    Method

    1. Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
    2. Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

    3、Lemon-Strawberry Chia Seed Muffins

  • Makes: 12 servings
  • Serving Size: 1 muffin each
  • Carb Grams Per Serving: 24
  • Lemon-Strawberry Chia Seed Muffins recipe

    Ingredients

    • Nonstick cooking spray
    • 1/4 cup water
    • 2tablespoons chia seeds, ground*
    • 3/4 cup low-fat (1%) milk
    • 1/4 cup canola oil
    • 1/4 cup plain fat-free Greek yogurt
    • 1cup all-purpose flour
    • 1cup regular rolled oats
    • 1/2 cup sugar**
    • 1tablespoon baking powder
    • 1tablespoon finely shredded lemon peel
    • 1/4 teaspoon salt
    • 1/2 cup chopped strawberries

    Method

    1. Preheat oven to 375 degrees 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.
    2. 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.
    3. Spoon batter into the prepared muffin cups, filling each cup about three-fourths full.
    4. 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.

    4、Chia Seed Pudding

    Servings:4
    Chia Seed Pudding recipe

    Ingredients

    Method

    1. Help the kids measure out and whisk together the almond milk, honey, cinnamon, and vanilla extract in a medium bowl until well combined. Add the chia seeds and set aside for 15 minutes.
    2. Whisk the almond milk mixture again to redistribute any chia seeds that may have settled, then divide the mixture among four 6-oz. ramekins or small jars. Cover and refrigerate overnight. Serve topped with toasted almonds and fresh blackberries.

    More...