Caryl Haxworth ~ Charms Of Light



Caryl's Kitchen <

Chia Cornbread Muffins

Chia Cornbread MuffinsWe were craving cornbread muffins to eat with our healthy green soup, but I didn't have any eggs. I had been playing with chia seeds though, so decided to make the muffins using chia gel in place of the eggs. It was a great success and the muffins are delicious and nutritious!


Ingredients - makes 12 muffins

  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1-1/4 cups flour
  • 3/4 cup Polenta (corn meal)
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk
  • 1/4 cup hemp oil


  1. First, stir the chia seeds into the water and leave to thicken up. Stir again a few times and leave until the seeds have completely taken up all the water and have become a good thick mixture. This should only take a few minutes. Stir again.
  2. Stir all the other ingredients together in a bowl. Add in the thickened chia gel and stir well until the mixture is completely combined.
  3. Put spoonfuls of the mixture into greased muffin pans - approx. 3/4 full.
  4. Bake at 190 degrees C for approx. 25 mins.
  5. Serve with soup, or as a side for just about anything.

You can use this recipe in a baking dish, or bread tins - whatever you choose. Just remember to alter the cooking time accordingly.


Caryl ♥



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