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Watermelon Chia Seed Muffins for Summer Breakfasts

Here’s a wonderful summer breakfast recipe: watermelon chia seed muffins. Nutritious and delicious!


Watermelon Chia Seed Muffins for Summer Breakfasts

  • 1 can nonstick cooking spray
  • 1/2 cup sugar
  • 1/3 cup sucralose
  • 1 1/2 tablespoons lemon zest
  • 2 cups flour
  • 3/4cup chia seeds
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons canola oil
  • 1/3 cup plain, nonfat Greek yogurt
  • 3/4 cup liquefied watermelon juice
  • 1/2 cup egg substitute
  • 1 cup dried tart cherries
  • 1 lemon, juice only
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar
  1. Heat oven to 375 F. Spray 12-piece muffin pan with nonstick cooking spray.
  2. In large bowl, combine sugar, sucralose and lemon zest. Use fingers to rub zest into sugar until fragrant. Add flour, chia seeds, baking soda, baking powder and salt; thoroughly mix. Set aside.
  3. In medium bowl, whisk oil, yogurt, watermelon juice and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
  4. Add liquid mixture to flour mixture. Gently toss until incorporated. Avoid overbeating or muffins will be flat and tough. Spoon evenly into muffin pan. Top each muffin with 1/2 teaspoon sugar.
  5. Bake 15-17 minutes, or until toothpick inserted in middle comes out clean. Remove from oven, allow to sit 5 minutes then transfer muffins to cooling rack.
Muffin Recipes, watermelon
Source

 Photo and recipe courtesy of National Watermelon Promotion Board

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