Zucchini & Caramelized Onion Egg Muffins
Emma
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
83 min

Ingredients

15 ml
Canned Tomatoes
0.75 tsp
Chili Powder
2 Clove
Garlic
3 tbsp
Olive Oil
1
Onion
1 tsp
Oregano
3 tbsp
Sunflower Seeds
2 tbsp
White Vinegar
0.5
Zucchini

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Prep

  1. Cut your 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 onion in very small similar sizes.
  3. Squeeze out the juice from the zucchini, either with your hands or a cheesecloth.

Prepare dough

  1. Preheat your oven to 200°C (400°F).
  2. Mix your dry ingredients: oregano
  3. Mix your wet ingredients in a bowl: canned tomatoes and white vinegar
  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 onion 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.

Finish

  1. Sprinkle a bit of flaky salt, chili powder, oregano and sunflower seeds on top before eating