This muffin couldn’t be any more anti-Manu. It’s almost funny how much I know he would despise this muffin.
1) Though he has no such allergy, he tells people he’s allergic to peaches because the skin “grosses him out.”
2) On our trip to Cesena last April, I was waxing poetic about the greatness of chia seeds and all their nutritional value. He got visibly upset and retorted, “Great! Eat only seeds! This is our future! No more real food, people just eating seeds for nourishment! Great!”
3) He winces at the thought of cinnamon.
4) He doesn’t eat breakfast.
That being said, I love this muffin. (!!!!) The chia seeds, which I blended into a “flour” first with our coffee grinder, give them great texture and add boatloads of protein. The peaches are the last of the season (my fruit guy told me) and are super sweet. If you can still find peaches in your supermarket, let them get really ripe first before you make these, that way each muffin will have extra peach flavor.
Peach Chia Seed Muffins
(makes about 10 mini muffins or 6 large muffins)
2 tbs chia seeds
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup almond or soy milk
1/4 cup olive oil
1/2 tsp vanilla extract
1 cup ripe, chopped peaches (about 1 large peach)
Preheat the oven to 350 degrees and grease or line a muffin tin with paper liners. Grind the chia seeds into a flour with a coffee grinder or food processor. Sift the dry ingredients together in a large bowl. In another bowl, beat together the egg, milk, oil and vanilla. Gently pour the egg mixture into the dry mixture blending just until combined. Fold in the peaches. Pour batter into muffin cups about 3/4 of the way. Bake for about 18-20 minutes, depending on size of muffins.
I better redeem myself with something salami-filled for dinner tonight.
Friends, is there anything you crave that your significant other can’t stand?
But then you make anyway? :)