Updated: 2/1/2023

The other day I bought a baking mix (gasp!) and the side of the box said “Don’t just say it bake it” and then gave examples.  If you want to say “We’re so proud of you!” make snickerdoodle cookies. If you want to say “Thank you for all you do!” make  a hummingbird cake. Lastly, if you want to say “I love you!” a cherry dump cake would be in order. At first I was a little horrified. Is this what I do? Do I bake for my family instead of saying the words that my heart feels?

Communication can get trickier as the boys get older. It can be hard to know what to say or when to say it. It feels like the majority of what I say in the course of the day is either correcting behavior or giving instructions. I want to be sure that words of support and praise are said in between the “please put your clothes away” interactions that happen so often.

This year I want to be sure to use the words that go along with the baking. I appreciate you. You mean so much to me. I love you. Baking really is an act of love and a tangible way to show you are thinking about a person.

Both boys really appreciate when I make breakfast for them. I’m not the type to wake up early and make a hot breakfast but I will make muffins in the afternoon so that they can grab a couple in the morning for a quick and tasty breakfast.

These Orange Chia Seed Muffins were a big hit. Kai liked the “Wednesday vibes” of the black liners. Ha! The butter and sour cream give the muffins extra flavor and richness. The chia seeds are mildly nutty and the citrus is light and not overwhelming. These muffins are hearty and satisfying and especially tasty while warm with a pat of butter

Orange Chia Seed Muffins

Adapted from Joy the Baker, this muffin tastes quite decadent. The chia seeds are slightly nutty and give some textural interest to the muffin. The orange flavor is light, which I liked, but for a stronger orange flavor, use the juice of the whole orange.

Yield: 12 regular-sized muffins

Active Time: 10 minutes

Cooking Time: 18 to 20 minutes

Ingredients:

• 2 cups all purpose flour
• 2/3 cup sugar plus 2 tablespoons for sprinkling on top before baking
• 3 tablespoons chia seeds
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons kosher salt
• Zest of one orange (about 1 tablespoon)
• 3/4 cup sour cream (I use full fat)
• 8 tablespoons (1 stick) butter, melted and cooled
• 2 eggs
• 1 teaspoon vanilla extract
• Juice of 1/2 orange (about 2 tablespoons)

Directions:

1. Pre heat oven to 400 degrees. Line a muffin tin with baking cups or spray with cooking spray.
2. Whisk flour, sugar, chia seeds, baking powder, baking soda, ginger, salt and orange zest in a large bowl. Set aside.
3. Combine sour cream, butter, eggs, vanilla extract and orange juice in a small bowl.
4. Pour the wet ingredients into the dry and mix with a spatula until flour mixture is just incorporated. The batter will be thick. Scoop about 1/4 cup into each muffin cavity. Sprinkle with granulated sugar, if desired.
5. Bake for 18-20 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean. Let cool in the muffin tin until cool enough to touch and then transfer to a cooling rack.