Monday, April 6, 2015

Chocolate Mini Muffins with Chia Seeds

Happy Muffin Monday!

That may be all there is to be happy about today.  It's the last day we are going to see the sun for a while, and it's about to get cold again, and there are still 2 weeks till vacation.  And honestly, how is it only Monday?  Multiple people today at work said it felt like Friday.  I think this is why we get April vacation.  Spring is rough.

Anyway, if you need to be cheered up on a Monday, Muffin Monday may be something you need to try out.  This week's Muffin Monday installment is the chocolate mini muffin with chia seeds.  They're kind of hard not to like: they're chocolate, first of all (chocolate based and with chocolate chips). Second of all, they are kind of healthy.  Whole wheat flour gets mixed with all-purpose so they're better for you but not too tense.  Also, they have chia seeds.

Now, before you scoff at them for having chia seeds, I am fairly certain you'd hardly notice them if I didn't tell you they were in there.  They just pack a nutrient-filled punch with protein and essential fatty acids and omega 3s.  I may or may not have made the fact that the muffins had chia seeds in them public knowledge.  Shhhhh.  What you don't know won't hurt you.  In fact, it will help in this case!


chocolate mini muffins with chia seeds
from Classy Clutter
makes 24 mini muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1 cup granulated sugar
3/4 cup semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon black chia seeds
1 large egg
1 6-ounce container low-fat vanilla yogurt (I used Greek)
1/2 cup low fat milk
1/2 cup canola oil


1) Preheat oven to 400 degrees.  Spray a mini muffin with cooking spray (or use a 12-cup muffin tin and line with paper liners or spray with cooking spray).

2) Combine flours, sugar, chocolate chips, cocoa, baking soda, and chia seeds in a large mixing bowl. In another small bowl, combine egg, yogurt, milk, and oil with a whisk.  Pour into the flour mixture.  Stir to combine.

3) Scoop into muffin tins.  Bake for about 15 minutes, or until muffin springs back when touched on top.

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