Blueberry & Chia Mini Muffins

serves: 12 prep time: 15 min total time: 30 mins

INGREDIENTS

3/4 cup whole milk (mylk for DF)

2 teaspoons apple cider vinegar

1/2 cup melted butter (coconut oil for DF)

1 teaspoons vanilla extract

2 l eggs

1/4 cup maple syrup or honey

2 cups wholemeal flour

1 teaspoon bi carb soda

2 tbsp chia seeds

1 tsp ground cinnamon

1/2 teaspoon salt

1 tablespoons blueberry jam

1 cup fresh or frozen blueberries

METHOD

Preheat the oven to 180 degrees celcius.

Line a 12-cup cupcake/muffin pan with paper liners.

In a large bowl, whisk together the milk/mylk, vinegar, eggs, butter, vanilla and maple syrup/honey until combined.

Add the flour, bi-carb soda, cinnamon, chia and salt and then mix until only just combined. Add the jam and the blueberries and gently fold to swirl them into the batter. Do not over mix.

Divide batter evenly among the liners filling to only 2/3 full. Bake for about 12 -14 minutes until just set.

Remove from oven and Let cool on a wire rack. Enjoy straight out of the oven or freeze for the most amazingly nutritious lunchbox treats!

Buon appetito 🍋