Savory muffin
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
People: 1
60 min


0.5 tsp
Baking Powder
0.75 tsp
Cayenne Pepper
1 Egg
90 grams
0.5 tbsp
1 tsp
90 ml
Soy Milk
1 tbsp
Vegetable Oil
15 grams

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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.
  3. Sprinkle a bit of flaky salt, oregano and vegetable oil on top before eating

Prepare dough

  1. Mix your dry ingredients: Baking powder, cayenne pepper, flour and oregano
  2. Mix your wet ingredients in a bowl: eggs, lemon, soy milk and vegetable oil
  3. Gently blend the above wet ingredients into the flour and baking powder
  4. Prepare dough for the oven: SUPER gently and imperfectly mix the broccoli into the dough. Distribute the dough as muffins on a baking tray.


  1. 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.