Soft and Spunky Oatmeal and Chia Seed Muffins at the Lake

This weekend we stayed at the lake and I made bran muffins….no scratch that! I didn’t make bran muffins, I made something new! Our lake is typical of those in the prairies, humbly tucked away amidst waving fields of canola, wheat, and flax (my favorite)-and hidden in the very center of a lush, ancient growth of scraggly poplars, keen birch and downright gnarly oaks. 

Oh, it’s not as scenic, or as breezy as some of the lakes out there. Ours has it’s share of farm run off which causes massive algae blooms and unswimmable pollution. It is getting overdeveloped and there isn’t a time in the day when you don’t hear the antagonizing drone of yet another boat passing by. But our lake also has history- lots of it and for most of the people I share DNA with, it’s home. With so many of us sharing the cabin it’s easy to lose track of whose food is whose and more importantly, who brought what when. So! When I decided to make bran muffins the whiff that assaulted my tender nostrils told me that those rancid bran flakes had been in the cupboard for a while! I guess bran muffins were out. So what could I make instead? Upon further inspection I was able to unearth the following ingredients (the chai seeds came fresh from home) and whip up something new! Then we ate those delicious muffins while the green water lapped at the rocky shore, phoebes zipped chirruping between the branches and the butterflies tenderly kissed the sweet purple flowers by the lane.  

Oatmeal and Chia Seed Muffins

Preheat your oven to 375. This recipe makes one dozen muffins.

Preferably the night before, but you can do this as little as 20  minutes before you start baking mix together:

soak 1 c. rolled oats 

3 Tbsp chia seeds

3/4. c. sour cream or plain yogurt

Combine your dry ingredients:

1 c. whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 c. raisins

In another bowl mash together:

2 overripe bananas

Then add

1/2 c. brown sugar

1/2 c. oil

1 egg

Mix it all together and then place into greased muffin tins and bake for 22-25 minutes.

The snap of the chia seeds between your teeth is such a nice contrast to the soft, comfortable oatmeal. It’s like a getting a hug from your grandma while she wears a bedazzled jean jacket- soft and spunky!

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