Happy weekend lovely people, care to celebrate with a raspberry and chia seed muffin recipe?
We have been trying to cut down on our grocery bill for the past few weeks. You know the drill, use what you have, meal plan, defrost all the strange stuff in the freezer.
It’s been really good and quite successful because I opened the pantry the other morning and was like… well that’s a whole lot of nothing in there. I mean, we are out of rice! Who the hell runs out of rice? Nice work us.
What we did have was flour, some brown sugar, chia seeds and frozen raspberries so raspberry and chia seed muffins for breakfast it was.
This is one of my favourite recipes, I have this old recipe notebook (I talk about it in my 20 baking tips from a blogger post) and this recipe’s page is stained with teacup rings and flour. It is well loved. The beauty of the recipe it is that you can use it as a base and swap ingredients depending on what you have. The yogurt can be swapped for buttermilk, milk or sour cream – the flavour can be just about anything you can think of – the oil can be coconut or butter or whatevs. The only ingredients that you really need to have are self-raising flour and an egg.
So please enjoy my raspberry and chia seed muffin recipe, thank you to everyone on Instagram and Facebook who requested it. I love when you guys tell me what to blog about, it really makes my life a lot easier.
*Excuse the iPhone pic, #schoolholdays
Raspberry and Chia Seed Muffin Recipe
- 220 grams of self raising flour
- 1/4 cup of veggie oil
- 3/4 cup of natural yogurt
- 1/4 cup of brown sugar
- 1 egg
- 1tsp vanilla extract
- 1/4 cup of chia seeds
- 1 cup of frozen raspberries
- oats for sprinkling
- Preheat our oven to 180 degrees.
- Mix your dry ingredients in one bowl.
- Mix all of your wet ingredients except the raspberries in another.
- Make a well in your dry ingredients and pour in the wet, gently fold them together until they are nearly combined.
- Add your raspberries (white chocolate or macadamias would have also been good but the pantry was pretty bloody bare) and fold until combined - try not to overdo it.
- Spoon into muffin cases and sprinkle with oats.
- Bake for 15-20 minutes or until you can smell them.