I use my muffin cups very often. Since we travel a lot, we need snacks that can be easily transported. Sweet muffins with all kinds of flavors of fruits, spices, and nuts are excellent. But sometimes we need something salty on the road. Thus, the idea of vegetable muffins has arisen. They are perfect as a salty snack, as a lunch on the go for example with a lentil salad, as a hearty breakfast, as a starter with a green salad, as a party snack for children as well as for adults or as part of a picnic. You can enjoy them either warm or cold. They are healthy and completely plant-based, have a perfectly moist consistency and taste delicious. For a gluten-free version, you can use brown rice flour. That works very well. Depending on the season, you can vary with the vegetables. In summer, for example, the leeks can be replaced by zucchini. The following suggestion with carrots and leeks is our favorite and fits in the beginning of spring. So start baking! 🙂
Mix the chia seeds in a small bowl with 6 tbsp of water. Set this mixture aside.
Cut the potatoes into pieces and put them into a small pot. Steam them by adding a little bit of water and covering the pot with a lid. Turn up the heat until the water starts to boil and then reduce it again.
Grate the carrots and chop the leeks.
The chia seeds should now have a gel-like consistency. They will help us to tie the muffins. Although they don’t contain eggs, the muffins won’t fall apart.
Blend the potatoes with the chia seeds, the tahini, the onion, the white wine vinegar, the Italian herbs, a trace of freshly grated nutmeg and 2 tsp of salt.
The resulting mass should be viscous and sticky.
Put the potato mass, the veggies, the wholegrain spelt flour and the baking powder into a large vessel.
Mix it all together and preheat the oven to 180C/356F.
Grease the muffin cups with the frying oil and fill them with the dough. Bake the muffins for 30 min. If you use large muffin cups, the baking time might be a little longer.
Let the veggie muffins cool down a few minutes before you remove them from the cups.
We especially like them when they are still warm. They are delicious with a lentil veggie stew and fenugreek sprouts.
SOFT AND MOIST VEGGIE MUFFINS
soy-free, lactose-free, plant-based (vegan), wholegrain
Level of difficulty: easy
- 2 tbsp chia seeds
- 3 potatoes
- 1/2 onion
- 1 tbsp tahini
- 1 tbsp white wine vinegar
- 4 carrots
- 2 leeks
- 1 tbsp baking powder
- 100 g/3.5 oz wholegrain spelt flour
- 1 tbsp Italian herbs
- 1 tbsp frying oil (or any other oil to grease the muffin cups)
- Mix the chia seeds with 6 tbsp of water and set them aside for some minutes.
- Meanwhile, cut the potatoes into pieces and steam them.
- Grate the carrots and chop the leeks.
- Blend the potatoes with the chia seeds, the tahini, the onion, the white wine vinegar, the Italian herbs, a trace of freshly grated nutmeg and 2 tsp of salt.
- In a large vessel, mix the resulting mass with the veggies, the whole grain spelt flour and the baking powder into a dough. Preheat the oven to 180C/356F.
- Pour the dough into the greased muffin cups and bake for 30 minutes.
Have fun with the recipe! Are you enjoying the soft and moist veggie muffins as a snack, a main dish or as another kind of dish? Looking forward to your comments.
Best regards and enjoy spring! 🙂
P.S. If you like the recipe, please like it and share it on social media. Thank you!