Ratatouille, goat's cheese and flaxseed muffins

Discover a recipe by Florence Oustau, Lin des Pyrénées ambassador. Founder of Zest de Flow (31), Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

Here is a savoury muffin that pairs the softness of a cold ratatouille with a touch of melted goat’s cheese and the crunch of flaxseeds. A quick recipe designed for aperitifs, picnics or a lunch on the go.

Rich in omega-3, fibre and plant protein thanks to flax, this indulgent muffin showcases summer vegetables in a generous bite within everyone’s reach.

Ingredients (for 3 muffins)

• 100 g cold ratatouille
• 1 egg
• 5 g olive oil
• 1.5 g baking powder
• 1 pinch of fleur de sel
• 20 g T 45 flour
• 1 teaspoon Lin des Pyrénées kibbled flaxseed (crushed flaxseeds)

For the topping

• As needed: Lin des Pyrénées flaxseeds
• As needed: poppy seeds
• 3 thin slices of goat’s cheese log
• 3 sprigs of thyme flowers

Step-by-step method

1. In a mixing bowl, blend all the ingredients except the flour and baking powder.
2. Add the flour and baking powder and stir with a whisk. Then fold in the kibbled flaxseed and whisk again.
3. Fill the muffin moulds 3/4 full.
4. Bake in the oven for 15 minutes at 180 °C.
5. Meanwhile, cut the goat’s cheese log into thin slices.
6. When they come out of the oven, place a slice of goat’s cheese on each muffin and let it melt. Finish with the flaxseeds, poppy seeds and a sprig of thyme flowers.

Florence’s tip

Serve these muffins warm: the still-melting goat’s cheese and the crunch of the flaxseeds create a perfect contrast. Ideal with a seasonal salad or a gazpacho.

Our Lin des Pyrénées products used

• Flaxseeds 250 g
• Flaxseed Flour 250 g
• Virgin Linseed Oil 200 ml
• Kibbled Flaxseeds 250 g

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: savoury muffin, ratatouille, goat’s cheese, flaxseeds, aperitif, picnic