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
View recipe in app to see recipe nutrition (find app below).
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.
Sprinkle a bit of flaky salt, oregano and vegetable oil on top before eating
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.