Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes). Makes 30 medium size muffins.
- 1 stick unsalted butter
- 1 cup sugar
- 4 tbsp molasses
- 1/2 cup hydrated chia seeds
- 2 bananas mashed
- 2 tbsp powdered milk
- 2 tsp vanilla extract
- 2 tsp organic ground cinnamon
- 4 eggs
- 2 cups High Fiber Cereal Bob's Red Mill
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp coarse sea salt
- 1 cup walnuts chopped
- 1 cup raisins dates, or dried cherries
- 1 cup shredded coconut optional
Hydrate 2 Tablespoons chia seeds in 3/4 cup of water. Let sit at least 20 minutes.
Preheat oven to 375°.
Cream butter with sugar and molasses.
Add mashed bananas, powdered milk, cinnamon, vanilla, 1/2 cup of hydrated chia seeds and eggs. Stir till well blended.
Add baking powder, baking soda, and salt an mix well.
Add cereal and flour, a cup at a time, and mix just until blended (don't over mix).
Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
Bake for 15-20 minutes.