Infinitely adaptable savoury muffins packed full of nutritious deliciousness. They're quick to make and are ideal for lunch boxes, picnics, parties and pot luck events.
Place the chia seeds in a small cup or glass and add the water. Leave to soak whilst you get on with grating the carrots and preparing the rest of the ingredients. They will soak up the water and form a gelatinous mass after a few minutes.
Turn the oven on to 180℃ (160℃ fan, 350℉, Gas 4).
Place all of the dry ingredients in a large bowl and whisk together. Make a well in the centre.
Pour in the oil, followed by the milk and then the vinegar and soaked chia seeds.
Stir from the inside out until the batter is just mixed. Over stirring can cause dense and heavy muffins.
Add the carrots (vegetables) and chives (herbs), then stir in until just mixed.
Spoon into 24 mini muffin holes or 12 large muffin holes. There's no need for muffin cases if you use silicone, but may need them if you use a tin.
Bake in a preheated oven at 180℃ (350℉, Gas 4) for 20-25 minutes or until the muffins are well risen and firm to the touch. Larger muffins will need a bit longer.
Turn out onto a wire rack to cool. Try not to eat them all at once.
Notes
Swap the carrot for another vegetable such as courgette, winter squash, beetroot or sweetcorn.Likewise use whatever herbs you like or have to hand rather than the chives. Finely chopped garlic scapes or salad onions will give a similar profile.Add 25g of your favourite seeds at the same time as the carrots. Sunflower or pumpkin seeds are particularly good.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.