You just never know what random things will have a major impact on your life, something you never saw coming, something that makes each and every day a little better. My sister swears by bra fittings and eyebrow threading: I add to the list good socks.
Good socks, my friends, are something I never had until recently, when my husband bought socks for me. The man knows his socks. Expensive sport socks being his sock of choice, he naturally assumed I would want the same. He didn’t know I’d been wearing 10-pairs-for-5-dollars socks from Walmart all this time. Seriously, invest in some good socks. My feet are so supported, so comfy, so perfectly-temperatured, and they definitely look smaller and thinner. Magic socks!
Now he tells ME that all he wants for Father’s Day are some really good socks, and I know what he means. But he wants “dressy” socks, socks that can be worn with suit pants, socks that stay up and don’t scrunch down, and socks with stripes that say, “I’m still fun”. WHERE can I find socks like this?! Please help!
As fuel for the search, only healthy, hearty muffins will do.If you have yet to try chia seeds, they’re up there with good socks – you need to get some. They add fibre, protein, and Omega-3s to food and smoothies, they can be mixed with water to substitute for an egg (1 Tbsp chia to 3 Tbsp water – let sit 5 minutes), they set fresh berries into absolutely perfect 5-minute jam, they feature in my family’s absolute favourite muffin, and it’s just fun to say ch-ch-ch-CHIA!
To be clear, I do not support the current chia seed pudding trend, but then, I’ve never supported any pudding trend of any kind. <gags>
If you don’t have chia seeds, you can definitely still make these muffins and have them turn out great – and they’re still packed with health benefits from the fibre cereal and raspberries! Our whole family loved these, especially warm, and I love having another muffin recipe that’s more health than cupcake and keeps me full for more than 7.4 minutes.
So for today, good socks and chia seeds. It’s the little things in life, right?
- 1 large egg
- 1 cup milk
- ½ cup granulated sugar
- 1 cup fibre/bran cereal (the one that looks like rabbit food :))
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons chia seeds
- 6 oz (approx 1½ cups) fresh or frozen raspberries
- Preheat oven to 375 degrees Fahrenheit. Line 12-cup muffin tin with paper liners or grease well.
- Whisk egg, milk and sugar in large bowl until smooth, then stir in cereal. Set aside to let cereal soak.
- In medium bowl, whisk together flours, baking powder, baking soda, salt, and chia seeds. Gently toss in raspberries - the flour coating helps prevent soggy muffins and means they won't all sink to the bottom of the batter.
- Add dry ingredients to cereal/milk mixture and stir gently just until combined. Immediately divide batter over 12 muffin cups and bake for 19-21 minutes, until tops are browned and firm to the touch.
- Let cool 5 minutes before removing to rack to cool completely. Best served warm, these also freeze and reheat well!