Chia Cornbread Muffins

We were craving cornbread muffins to eat with our soup tonight, but I didn't have any eggs.  I have been playing with chia seeds though, so decided to make them using chia gel in place of the eggs.  It was a great success and the muffins are delicious.

Chia Cornbread Muffins

This recipe is based on my original Cornbread Muffins.


Ingredients

2 tbsp chia seeds
6 tbsp water
1-1/4 cups flour
3/4 cup Polenta (corn meal)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup hemp oil


First, stir the chia seeds into the water and leave to thicken up.  Stir again a few times and leave until the seeds have completely taken up all the water and have become a good thick mixture.  This should only take a few minutes.  Stir again.

Stir all the other ingredients together in a bowl.  Add in the thickened chia gel and stir well until the mixture is completely combined.

Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.

Bake at 190 degrees C for approx. 25 mins.

Serve with soup, or as a side for just about anything.

You can use this recipe in a baking dish, or bread tins - whatever you choose.  Just remember to alter the cooking time accordingly.

Enjoy!

Caryl ♥