These Gluten-Free Lentil and Cheese Muffins are a delightful and nutritious option for breakfast, snacks, or even a light meal. Packed with protein from lentils and eggs, and bursting with flavor from cheese, black cumin, and chili pepper, these muffins are a perfect choice for anyone following a gluten-free diet.
Preparation Time:
Prep Time: 20 minutes
Soak Time: Overnight
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes (plus soaking time)
Ingredients:
1 glass (170 g) lentils
3 eggs
Half a tea glass (50 ml) olive oil
1 tea glass (100 ml) yoghurt
1 packet (10 g) baking powder
1 tablespoon black cumin
1 teaspoon chili pepper flakes
1 bowl cheese (your choice, e.g., feta, cheddar)
Parsley, chopped
Salt to taste
Sunflower seeds (optional, for topping)
Directions:
Prepare the Lentils:
Soak the lentils in cold water overnight until they are soft and swollen. Drain them well before use.
Prepare the Mixture:
In a mixing bowl, beat the eggs. Add the drained lentils, olive oil, and yoghurt. Mix well.
Add Dry Ingredients and Seasonings:
Add the baking powder, salt, black cumin, and chili pepper flakes to the mixture. Stir to combine.
Add Cheese and Parsley:
Fold in the cheese and chopped parsley until evenly distributed.
Prepare the Muffin Tin:
Grease a muffin tin with olive oil. Pour the mixture into the muffin tin, filling each cup about 3/4 full. If desired, sprinkle sunflower seeds on top for added crunch.
Bake:
Preheat the oven to 180°C (350°F). Bake the muffins for 40-45 minutes, or until they are golden brown and cooked through.
Serve:
Let the muffins cool slightly before removing them from the tin. Serve warm or at room temperature.
Serving Suggestions:
Enjoy these muffins with a side of fresh salad or a bowl of soup.
Perfect for breakfast with a dollop of yogurt or a spread of butter.
Serve as a healthy snack any time of the day.
Cooking Tips:
Ensure the lentils are well-drained to avoid excess moisture in the batter.
Use a variety of cheeses to suit your taste preferences.
Add your favorite herbs and spices to customize the flavor.
Nutritional Benefits:
Lentils are high in protein and fiber, making these muffins nutritious and filling.
Eggs and cheese add additional protein and calcium.
Olive oil provides healthy fats.
Dietary Information:
This recipe is gluten-free.
Can be made dairy-free by using a plant-based yogurt and cheese alternative.
Storage:
Store any leftover muffins in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
These muffins are a tasty and satisfying gluten-free alternative to traditional muffins.
They are packed with protein and flavor, making them a healthy choice for any meal.
Easy to make and perfect for meal prep.
Conclusion:
Give these Gluten-Free Lentil and Cheese Muffins a try for a nutritious and delicious addition to your diet. Whether you’re gluten intolerant or simply looking for a healthy bread alternative, these muffins are sure to impress. Enjoy the wholesome goodness and great taste in every bite. Happy baking!
