Sunday, October 31, 2010

Pumpkin Chia-Seed Muffins

I read an article about Chia Seeds and decided to find a recipe that I could use them in.  Since muffins are one of my specialties and since pumpkin is one of my favorite ingredients, this particular recipe caught my eye.  It is unbelievably moist and very tasty.  But before I share this recipe I want to share some information about Chia seeds.  ( )

7 Good Reasons To Start Eating Chia Seeds

1. Help weight loss. Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper.

2. Feel fuller faster: They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel.

3. Hydration for athletes: They are also great for athletes because the "chia gel" can hydrate the body.

4. Reduce your blood pressure: There's evidence to suggest they can reduce blood pressure.

5. Omega-3: They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!

6. Benefits for diabetes: Because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.

7. They are easier to digest than flax seeds, and don't need to be ground up.

Pumpkin Chia-Seed Muffins (from Hy-Vee Healthy Bites)

1 tbsp chia seeds, ground
1 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tsp baking soda
1/2 tsp salt
1 (16 oz) can pumpkin
2 eggs
1/4 cup canola oil
1 cup maple syrup
1 tbsp vanilla
1/2 cup chopped walnuts

Preheat oven to 350 degrees.  In a large bowl, combine ground chia seeds, flours, cinnamon, pumpkin pie spice, baking soda and salt.

In a medium bowl, combine pumpkin, eggs, oil, syrup and vanilla.  Stir pumpkin mixture into chia-seed mixture until combined; stir in nuts.

Spoon batter into paper-lined or greased muffin tins.  Bake 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean.  Remove and place on wire rack to cool.

Nutrition per serving:  200 calories, 32 g carbo., 5 g protein, 6 g fat, 1 g sat. fat, 3 g fiber, 35 mg cholo., 330 mg sodium

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