With the Bake-Off back this week, I thought I’d get in the baking mood again, haven’t done any for a while, it just doesn’t appeal to have the oven for too long on in the very hot weather. And with my quest to bake with less or no sugar, these Savoury Cheesy Lentil Muffins fit the bill exactly with no added sugar.
These muffins contain 3 different cheeses and Lentils which belong to the same legume family as beans which means they share similar nutritional benefits being rich source of lean protein and fibre.
Lentils also have a good mineral profile with generous amounts of iron, phosphorus, magnesium and calcium.
Savoury Cheesy Lentil Muffins
Prep Time: 15-20 minutes
Baking Time: 25 minutes
Makes: 12 large or 24 mini muffins
50g red lentils, cooked
300ml skimmed or semi-skimmed milk
2 medium sized eggs
50g tomato purée/paste
1 medium red onion, finely chopped
30g Parmesan, grated
2 tablespoons fresh parsley, chopped
225g wholemeal self-raising flour
70g white self-raising flour
50g Cheddar cheese, grated
Pre-heat your oven to 180C, 160C fan, Gas 4.
In a large bowl whisk together the milk, Ricotta, eggs and tomato paste, once completely blended add the cooked red lentils, chopped red onion, Parmesan and parsley and stir in well.
Sift both white and wholemeal (include the husks after sifting) flours into the bowl and stir until combined. Don’t over stir or the muffins will be heavy.
Spoon the batter into a greased muffin tin, I split the batter into a few full size muffins and some mini, bite-sized muffins for little fingers. Sprinkle grated Cheddar cheese onto the muffins in the tin.
Bake for around 25 minutes until golden brown, do the cocktail stick test to make sure they are cooked through.
Serve warm or cold. These muffins are moist and soft and are great halved and slathered with butter or tomato chilli chutney.
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