1cupof chopped strawberriesI quarter them, and then dice
MAKE THE CHIA JAM ::
Put the strawberries and maple syrup in a small saucepan over medium heat. Squish the strawberries with a potato masher and let them cook down and break apart over medium/medium-low heat for about 8 minutes. Pour the chia seeds into a small jar, pour the cooked strawberries over the top, and stir to combine. Place the jam in the fridge to set up. This will take an hour to cool off and set up.
FOR MUFFINS ::
When you are ready to make the muffins, pre-heat the oven to 350 degrees.
Blend the oil, honey, vanilla, and eggs in a medium mixing bowl for 2 minutes.
Add the milk, yogurt, flours, baking powder, baking soda, and sea salt and blend to combine.
In a separate small bowl, stir together the diced strawberries with the strawberry chia jam, and then fold the jam/strawberry mixture into your batter. Don’t stir this too much – you are going for more of a swirled look.
Scoop the batter into silicone muffin cups or paper muffin cup lined muffin pan, and bake at 350 degrees for 25 minutes. Recipe makes about 16 muffins. Let the muffins cool the pan for 5 minutes, and then put them on a cooling rack to cool completely. They will come out of the paper liners or silicone cups the best when completely cooled.
if using your own jam, you will need ½ cup total jam – this chia jam recipe makes exactly ½ cup