Muffins With Olives And Chia

Muffins With Olives And Chia


  • 200 g rye flour
  • 1 tablespoon chia seeds
  • 200 to 240 ml water depending on how much flour absorbs water
  • 1 – 2 tablespoons chopped black olives
  • Italian mixture of spices (rosemary, coarse sea salt, thyme, paprika pepper, savory, basil, mustard seed)
  • 2 full teaspoons baking powder
  • pinch or two of sea salt
  • 1 tablespoon sour cream


Mix in the evening (or in the morning, depending on your rhythm) flour, chia seeds and water. Better put less, and in the morning, if the mixture is too thick, add more water. Leave it covered overnight at room temperature. Chia seeds must swell and therefore should stand for at least three hours in the mixture. They all connect well, and are good for digestion. In the morning add baking powder and mix well, then add sour cream, olives and spices. Mix all well, pour into molds for muffins and put few rings of olive and bit of spices on the top of each. Put in preheated oven and bake about 30 minutes on 200 degrees. Leave them to cool and then enjoy.

Muffins With Olives And Chia

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