Chia Rhubarb Muffins

Recipe adapted from Cooks.com

Ingredients

• 3 Tbsp chia seeds
• ½ cup water
• 1 cup all-purpose flour      
• ½ cup whole wheat flour
• ½ cup rolled oats
• ¼ cup packed brown sugar
• 1 ½  tsp baking powder
• ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• 2 Tbsp canola oil
• ¼ cup honey
• ¾ cup skim milk
• 1 tsp vanilla extract
• 2 cups diced fresh or frozen rhubarb
• 1/3 cup dried fruit (raisins, cherries, cranberries, apricots)
• Granulated sugar for sprinkling on top

Directions

Mix chia seeds and water together, let sit. Preheat the oven to 350 F. Line muffin tins with liners or spray tins with non stick spray. In a large bowl, combine the flours, oats, brown sugar, baking soda and powder, and spices.  In another bowl, combine the oil, honey, milk, and vanilla. Add the thickened chia seed mix and whisk until smooth. Stir into dry ingredients just until moistened. Fold in rhubarb and dried fruit. Sprinkle sugar on top before baking.

Fill muffin cups two-thirds full. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. 

Yield: 16 muffins (1 serving = 1 muffin)