Stand By Me Mediterranean Savory Muffin With Bell Pepper
Ginny
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
75 min

Ingredients

0.5 tsp
Baking Powder
0.5
Bell Pepper
0.25
Eggplant
1 Egg
Eggs
90 grams
Flour
100 ml
Milk
0.5 handful
Olives
30 grams
Parmesan Cheese
1 tbsp
Vegetable Oil

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Prep

  1. Cut your bell pepper and eggplant 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 bell pepper and eggplant, 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 and vegetable oil
  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 bell pepper, eggplant and olives 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.