Mediterranean Savory Muffin With Oat Milk
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
70 min


0.5 tsp
Baking Powder
1 Egg
100 grams
30 grams
Goat Cheese
50 ml
50 ml
Oat Milk
2 tbsp
Vegetable Oil

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  1. Cut your broccoli 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. Squeeze out the juice from the broccoli, 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: eggs, Milk, oat 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 baking: SUPER gently fold the broccoli and goat cheese into the dough.


  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.