In lots of healthy baking you see applesauce, pumpkin, banana, and yogourt substituted for oil and butter. Well you can use chia too. Apparently you can replace up to half of the butter in a baked recipe with chia gel. I used a previous muffin recipe and cut down the butter accordingly. I posted more details on chia seeds, and how to make chia gel here.
The result was great, I couldn’t tell that any butter had been cut, and in fact these muffins still had a rich buttery taste to them. The nice thing about the chia, unlike apple or a fruit substitute is that it doesn’t impart a significant flavour on the end product. You can of course also make these the regular way, all butter and all white flour.
This muffin recipe uses fresh local cherries with a pinch of cardamom for spice and creates a nice snack or breakfast muffin. Although healthy because of the whole wheat flour and low fat content they are not dense or hearty enough to constitute a whole breakfast. For a strong cardamom flavour, double it.
Cherry Cardamom Muffins with Chia<(12 muffins)
Preheat oven to 350F. Beat together butter, chia, eggs, vanilla, milk, sugar and salt (I used my vita mix). In a bowl combine flours, baking powder and cardamom. Stir wet into dry and just combined. Stir in cherries. Grease, or line a muffin tray and pour in. Bake for about 25 minutes or until a toothpick comes out clean.
* Notes: You can use all white flour if you prefer, and rather then chia gel use all butter. Also, the cardamon is very subtle, next time I will double it just to see what it is like.