Dizzy Gillespie'S Mediterranean Savory Muffin With Flour
Julek
All you REALLY need to know about making muffins: 1) The ratio of Flour:Liquid:Egg:Oil is 2:2:1:1 (in weight) 2) Get as much water OUT of your veggies as possible 3) Stir liquids CAREFULLY into the dry ingredients
People: 1
78 min

Ingredients

45 ml
Almond Milk
0.5 tsp
Baking Powder
2
Cherry Tomatoes
0.25
Eggplant
1 Egg
Eggs
80 grams
Flour
45 ml
Milk
0.5 handful
Olives
1 tbsp
Vegetable Oil
0.25
Zucchini

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Prep

  1. Cut your eggplant and zucchini in small pieces, put them in a bowl, mix with a tablespoon of salt. Let the salt draw out the water from the vegetables for 5-10 minutes.
  2. Dice your cherry tomatoes in very small similar sizes.
  3. Squeeze out the juice from the eggplant and zucchini, either with your hands or a cheesecloth.

Prepare dough

  1. Preheat your oven to 200°C (400°F).
  2. Mix your dry ingredients: Baking powder and flour
  3. Mix your wet ingredients in a bowl: almond milk, eggs, Milk and vegetable oil
  4. Gently blend the above wet ingredients into the above dry ingredients (not the other way around)
  5. Prepare dough for the oven: SUPER gently and imperfectly mix the cherry tomatoes, eggplant, olives and zucchini into the dough.

Bake

  1. Distribute a thin layer of butter or vegetable oil in each tin in your muffin tray, to prevent the sponge from sticking to the sides during cooking. Then distribute the dough in the tins.
  2. Bake your 'dough' as muffins for about 30 minutes at 200 C. It is done when you can put a toothpick into the muffins, and it comes out without dough on.