Tag Archives: ricotta

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

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Weekend Breakfast Egg Muffins

Weekends are the time we get to sit together and enjoy breakfast, I probably should call it brunch as it’s all a bit later and more relaxed.  Eggs always feature in one form or another, these Breakfast Egg Muffins are light and full of vegetables and cheeses.  This recipe is enough to fill 6 muffin tin holes, I added a very generous pinch of Cayenne Pepper  to the last two (whilst still in the bowl) for a delicious kick!  

egg muffins2

Weekend Breakfast Egg Muffins 

Ingredients

50g chestnut mushrooms, finely diced
1 small red onion, finely diced
2″ leek (white part), finely diced
50g courgette, finely diced
2-3 cherry tomatoes, diced
3 large organic eggs
70g Ricotta cheese
20g Cheddar (or similar) cheese, finely grated
1 generous tablespoon grated Parmesan cheese
Black Pepper
Parsley
*Cayenne Pepper (optional!)

egg muffin ingredients

Method

Fry the mushrooms, onion and leek in a little olive oil on a medium heat for around 3-4 minutes to soften, add the courgettes and cherry tomatoes and cook for a further 5 minutes.

Lightly whisk the eggs, then add the Ricotta, Cheddar and Parmesan cheeses, combine well.

Season with black pepper and parsley to taste, add Cayenne if using.

Combine the egg, cheese mixture with the vegetables and stir well.

Grease a 6 hole muffin tin with butter or you can line with muffin cases if you wish.  Spoon the mixture into the cases up to the rim and bake at 160C, gas 4 for around 20 minutes or until set.  Delicious hot or cold.

egg muffins

*For the numerous health benefits of Cayenne Pepper see my post here.

 

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