BREAKFASTS:
Watermelon, Dried Tart Cherry, Chia Seed Muffins
Chia seeds date back to Mayan and Aztec cultures. "Chia" means strength, and folklore
has it that these ancient cultures considered chia seeds to be an energy booster. How did
they know that the little black and white seeds are a concentrated source of omega-3 fatty
acids, protein, fiber, and antioxidants?! Combine these little powerhouses with the wealth
of nutrients and antioxidants in watermelon and you have one mighty dose of nutrients in
these delicious muffins!
Ingredients:
Cooking spray
1 /2 cup sugar
1/3 cup sucralose (Splenda)
1 1/2 Tablespoon lemon zest
2 cups flour
3/4 cup chia seeds
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
4 Tablespoons canola oil (I like Crisco’s canola oil w/ the omega-3 DHA)
1/3 cup plain, nonfat Greek yogurt
3/4 cup liquified watermelon juice
1 /2 cup egg substitute
1 cup dried tart cherries
juice of one lemon
2 teaspoon vanilla
2 Tablespoons sugar
Directions:
Heat oven to 375 degrees F. Spray a 12 piece muffin pan.
1. In a large bowl, combine sugar, sucralose, and lemon zest. Use fingers to rub zest into
sugar until sugar is fragrant. Add flour, chia seeds, baking soda, baking powder, and salt
and thoroughly mix. Set aside.
2. In a medium bowl, whisk oil, yogurt, watermelon juice, and egg substitute until
thoroughly blended. Add cherries.
3. Add liquid mixture to flour mixture. Gently toss until flour is incorporated into liquid.
Do not over-beat or muffins will be flat and tough. Spoon evenly into 12 muffin cups.
Top each muffin with 1 /2 teaspoon of sugar. Bake for 15 to 17 minutes, or until
toothpick inserted into middle comes out clean. Remove from oven, allow to sit for 5
minutes, then transfer muffins to a cooling rack. Makes 12 muffins.
Nutritional Analysis per muffin: 267 Calories; 26 percent fat (7.8 grams); 1.5 grams
saturated fat; 9 percent protein; 65 percent carbohydrate; > 0.3 milligrams cholesterol;
116 milligrams calcium; 2. 6 milligrams iron, 376 milligrams potassium; 144 milligrams
sodium; 4 grams fiber.