Recipe for Poppyseed/Chai Seed Muffins

Poppy Seed/Chai Seed Muffins

I fixed up a basic poppy seed muffin recipe from somewhere on the web. My husband swears by chai seeds. He uses them as a hydrating tool. Chai seeds absorb tons of water. Since chai seeds move through the digestive system slower than water itself, it keeps you hydrated on longer runs as opposed to peeing/sweating it all out. He initially started by putting a scoop of chai seeds into a cup of water. Nasty! They get all slimy and nasty. So I cook with them raw in breads/cookies, etc. They have a poppy seed texture. Then when you drink water with them, the chai seeds absorb the water in your stomach. Let a tablespoon sit in a cup of water for a few minutes. Watch how much they absorb. You will be amazed! Now just imagine that traveling through your system! Great stuff! Here's my recipe. 

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  3 eggs
  1 cups organic cane sugar
  1 1/8 cups olive oil
  1 1/2 cups milk
  1 1/2 teaspoons salt
  1 1/2 teaspoons baking powder
  2 tablespoons poppy seeds & 2 tablespoons chai seeds (more or less to taste, i normally use 3-4tbl)
  1 1/2 teaspoons vanilla extract
  1 1/2 teaspoons almond extract
  3 cups all-purpose flour
  Beat together the eggs, sugar and olive oil. Add in milk, salt, baking powder, poppy seeds, chai seeds, vanilla, almond flavoring, and flour. Mix well.
  Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean. Makes about 2 1/2 dozen

  
  

  **also check out the post of Baking Products*