I have literally fallen in love with Chia seeds and our aupair loves sweets and I like to grab piece from time to time. So muffins are actually perfect! This time, with kiwi as I bought lot of kiwi on market after I was sick to get vitamins and they are just ready and sweet now.
What do you need:
4 pieces of kiwi
6 table spoons sour cream
1 table spoon Chia seeds
2 eggs (whites)
6 table spoons brown sugar
4 – 6 table spoons vegetable oil
1 cup self – raising flour
1/2 table spoon baking powder
1/2 table spoon soda bicarbonate
1 tea spoon grounded vanilla
Preheat the oven to 180 degrees and prepare 8 – 12 muffin paper cases (in my case, I prepared 10 muffins this time, however it can slightly vary). If you have muffin tin, put papers there and if no, any suitable pan for oven will be good. Prepare to large bowls. In the first one, mix the sour cream, whites, lemon juice from half of a lemon and lemon zest from the second half. Add cut pieces of kiwi, grounded vanilla and at the end add Chia seeds. Mix everything properly together. Put it aside and let Chia seeds expand a bit so they will get nicely jelly texture.
In the meantime, stir the flour, baking powder and soda bicarbonate in the other bowl. After 10 minutes, stir the sour cream mixture into the bowl with flour and mix it properly. When ready, divide as evenly as possible into muffin paper cases. At the end, bake muffins for 18 minutes. Afterwards, remove from the oven and leave it sit for about 5 minutes, then you can arrange it on a plate and let it cool completely.
Enjoy it, for example like me with hot chocolate and fresh kiwi aside! 🙂
Vero and Canito