When I found this recipe on Maria’s blog I didn’t know what chia seed was. “OK, whatever it is it can be bought in Hungary” – this was my first reaction. “If I bake these muffins I will leave out the chia seed” – I thought. Then I went to my favourite wholesale store and as I was walking between the shelves looking for spelt flour I found chia seed. I was surprised. I bought a packet, went home and surfed on the Internet to find information about chia seed.
Chia is a species of flowering plant in the mint family, native to central and southern Mexico and Guatemala. Chia seeds are one of the most powerful, functional, and nutritious superfoods in the world. The chia seed is an excellent source of fiber, packed with antioxidants, full of protein, loaded with vitamins and minerals, and the richest known plant source of omega-3.
And if we can believe all the facts that are on the internet… not only do chia seeds give you a boost of energy that lasts, they also provide stamina and endurance. A single tablespoon could sustain Aztec warriors for an entire day. 🙂
I changed some of the ingredients in the recipe and I added the same rhubarb compote to it that I also used in the rhubarb redcurrant muffins.
Rhubarb Walnut Chia Seed Muffins
For rhubarb compote
– 1,5 cups finely diced rhubarb
– 3 tablespoon honey
– 2 tablespoons water
– 100 g whole wheat spelt flour
– 200 g white spelt flour
– 100 g natural cane sugar
– 250 ml oat milk
– 50 ml olive oil
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 organic egg
– 1 vanilla bean, split and seeded
– 2 tablespoons chia seeds
– 1/2 cup walnut, roughly chopped
– rhubarb compote
Place the rhubarb in a pot with honey and water. Stir and stew on low heat until soft. Purée with a blender and set aside.Preheat the oven to 175C (350F) and line 12 hole muffin tray with paper cases. (From this quantity of ingredients you might have 16 muffins.)
In a bowl mix together the dry ingredients: flours, baking powder and baking soda. In another bowl beat the egg with the cane sugar until light, then add oatmilk, olive oil and vanilla. Pour the wet ingredients into the dry ones and mix until smooth. Fold in rhubarb compote, chopped walnut and chia seeds. Spoon the mixture into the cases, filling them about two thirds full, dividing the batter evenly. Bake the muffins about 20-25 minutes on 175C (350F). Remove from the oven when a cocktail stick just comes out of the muffins cleanly. Leave them to cool on a wire rack and sprinkle the tops with cinnamon.