Strawberry Pineapple Muffins with Chia Seeds
I decided to take advantage of the sweet and juicy pineapples that are in season here. The Farmers Market had some gorgeous ones for only 2 bucks a piece. I also had some strawberries up in the freezer from a little bit of spring harvest I had hidden away.
I also discovered this really cool place across the street from the Farmers Market that sells nothing but herbs and spices. I hit the jackpot with several things that I can't grow in the garden. For one is the Chia Seeds. They were only 2 bucks a scoop and much fresher that what is sold in the supermarket.
Shortly after bringing home the pineapple I sliced it up and ran it through my juicer twice. After squeezing as much juice as possible I put the pulp back in the juice and stored it in the fridge in a quart jar. I call it pineapple sauce and it is awesome to use in a lot of different things. The first thing I did was make a few smoothies and then moved on to combining it with my favorite Greek Yogurt for some Popsicle treats.
Makes almost 2 dozen
Preheat Oven 375 degrees
1/2 cup organic whole milk
1/2 cup whole Greek Yogurt
1/2 cup homemade pineapple sauce
1/2 cup local honey
1/4 cup organic sunflower oil
1 1/2 tsp. pure vanilla extract (I had my homemade)
3 cup organic unbleached all purpose flour
3 tbsp. Chia Seeds
1/4 tsp. sea salt
1 tsp. baking soda
2 tsp. baking powder
2 cups organic strawberries, chopped
Combine and mix all of the wet ingredients first, except the strawberries. In a separate bowl combine all of the dry ingredients and whisk together. Add the dry to the batter and beat well. Stir in the strawberries by hand. Put muffin cups in your muffin tin and fill 3/4 in each cup. Bake on 375 for 20 to 25 minutes. Check with toothpick to see if it comes out clean.
Happy Baking and Happy Gardening!