3 key muffin tricks:
1) Mix wet ingredients into dry, not opposite
2) Ingredients should be mixed very gently, to not create gluten structures resulting in 'rubber-muffins'
3) Water is your enemy - do all you can to get as much water OUT of your veggies as possible
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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.
Squeeze out the juice from the broccoli, either with your hands or a cheesecloth.
Mix your dry ingredients: Baking powder, cayenne pepper, flour and oregano
Mix your wet ingredients in a bowl: eggs, lemon, soy milk and vegetable oil
Gently blend the above wet ingredients into the flour and baking powder
Prepare dough for the oven: SUPER gently and imperfectly mix the broccoli into the dough. Distribute the dough as muffins on a baking tray.
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.
Sprinkle a bit of flaky salt, oregano and vegetable oil on top before eating