Categories: cupcakes, muffins

Ingredients

• 1/4 cup water
• 2 Tbsp. chia seeds, ground
• 3/4 cup low-fat (1%) milk
• 1/4 cup canola oil
• 1/4 cup plain fat-free Greek yogurt
• 1 cup all-purpose flour
• 1 cup regular rolled oats
• 1/2 cup sugar or sweetener
• 1 Tbsp. baking powder
• 1 Tbsp. finely shredded lemon peel
• 1/2 cup chopped strawberries

Directions

1. Preheat oven to 375 degrees. Coat 12

2. 2 1/2-inch muffin cups with nonstick spray; set aside. In a bowl, combine the water and ground chia seeds. Whisk in milk, oil and yogurt.

3. In a medium bowl, stir together flour, oats, sugar, baking powder, lemon peel and 1/4 tsp. salt. Add chia mixture, flour mixture; stir just until moistened (batter will be lumpy). Fold in strawberries.
4. Spoon batter into the prepared muffin cups, filling each cup about three-fourths full .
5. Bake 15 to 20 minutes or until tops are lightly browned and toothpick inserted near centers comes out clean. Cool in muffin cups 5 minutes. Remove from muffin cups. Serve warm.

6. per serving: 157 cal. 24g carbs.

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