Tag Archives: muffins

Savoury Cheesy Lentil Muffins

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.

lentil muffins 3

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

Ingredients

50g red lentils, cooked
300ml skimmed or semi-skimmed milk
150g Ricotta
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

Method

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.

lentil muffins 2

 Linking up with:

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com

Blackberry and Toasted Hazelnut Muffins

The garden has produced a bumper crop of apples this year, the cherries didn’t do so well and what little we had the birds got.  The blackberries have been so abundant in our garden that I’ve picked several bucketloads already and still they are coming!  We’ve made the usual Apple & Blackberry Pies and used a quite a few in our breakfasts and I can’t resist popping a few every time I pass the kitchen (allegedly they have super skin-tightening properties so hopefully no need for that facelift!) but I needed to use more and quite fast too as once picked they only last a couple of days in the fridge.

These Blackberry and Toasted Hazelnut Muffins from Tesco Real Food use 200g of blackberries and includes a fair amount of yoghurt  (we use Total Greek Yoghurt, it’s thick and stays on the spoon, vital when the toddler is aiming for her mouth and of course she loves it!)  in the recipe for a lovely moist, fruity muffin.  You can find their recipe here.

Blackberrymuffins Collage

I made a couple of adjustments to suit us, I used self-raising wholemeal flour instead of plain wholemeal flour and less baking powder to compensate.  Also swapped out 50g of the wholemeal flour for self-raising white flour, these muffins will be eaten by a toddler and the addition of a little white flour makes the muffins lighter.   And of course, no surprise I took the sugar down to 80g from 100g.

I shall be making another batch, it’s a great recipe, the softness of the fruit with a satisfying little crunch from the toasted hazelnuts.  Next time I will add more blackberries to the top, after all I have plenty!  

Linking up with A Mummy Too and Honest Mum (over on Capture by Lucy this week)

 

Link up your recipe of the week
 
 

Tasty Tuesdays on HonestMum.com