Chia seeds, full of omega-3 fatty acids, provide a plant-based alternative to fish consumption, enriching your diet. Combining chia seeds and dried figs in berry muffins not only enhances flavor but also increases fiber content. Additionally, the inclusion of sunflower seeds adds a delightful crunch to the muffins.
Serving: 4
Time to Prepare : Approx. 15 minutes
Duration to Cook: Approx. 15 minutes
Ingredients
- 50g of chopped dried figs
- 1 cup (150g) of flour
- ¾ cup (120g) of whole wheat flour
- 1 tablespoon of baking powder
- ⅓ cup (75g) of raw caster sugar
- 2 tablespoons of chia seeds
- 125g of berries
- ¾ cup (180ml) of buttermilk
- 2 large eggs
- ¼ cup (60ml) of olive oil
- 1½ teaspoons of vanilla extract
- ½ teaspoon of cinnamon
- 2 tablespoons of sunflower seed kernels
Method
- Put the chopped figs and ½ cup (125ml) of water in a small saucepan. Heat the mixture over low heat until it reaches a boil. Once boiling, remove it from the heat and let it sit for 10 minutes to allow the figs to soften. Drain the figs well and let them cool before using.
- Preheat oven to 180°C (160°C fan-forced). Line a mini muffin tray with 24 small paper cases, each with a capacity of 30ml.
- Sift the flours and baking powder into a bowl, then return the husks to the bowl from the sieve and stir in the caster sugar and chia seeds. Gently stir in the berries and fig.
- Beat together the buttermilk, eggs, oil, and vanilla in another bowl. Pour this mixture into the flour mixture and gently fold until just combined. Avoid over-mixing; the batter should be slightly lumpy, not smooth.
- Spread the batter evenly into the paper cases and sprinkle them with cinnamon and sunflower seeds. Bake for 13–15 minutes, or until the muffins bounce back when gently pressed.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While these muffins are best enjoyed fresh on the day of baking, they can also be frozen for up to 3 months. Simply wrap each muffin individually in plastic wrap and store them in a sealed plastic bag or airtight container. When ready to enjoy, thaw the muffins at room temperature.
