Savoury Dhal Muffins
Snack · International · Ready in 40 min · Serves 6
Cooked red lentils folded into a wholemeal batter with egg, spring onion and cumin, baked into soft savoury muffins. Freezer-friendly and lunchbox-ready.
Per serving
- Calories
- 149
- Protein
- 8 g
- Carbs
- 18 g
- Fat
- 5 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron14%
- Vitamin D1%
- B127%
- Zinc11%
- Magnesium11%
- Omega-35%
- Folate7%
- Calcium9%
- Potassium5%
- Vitamin C2%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Cooked red lentils
- 150 g Wholemeal self-raising flour
- 1 whole Egg
- 120 ml Milk
- 2 whole Spring onion, sliced
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 pinch Fine salt
Method
- 1
In a bowl, whisk together 150g of wholemeal self-raising flour, 1 teaspoon of cumin and a pinch of salt.
- 2
In a second bowl, beat 1 egg with 120ml of milk and 2 tablespoons of olive oil, then stir through 200g of cooked red lentils and 2 sliced spring onions.
- 3
Fold the wet into the dry until just combined, keeping the batter a little lumpy so the muffins stay tender.
- 4
Preheat the oven to 180°C (fan 160°C), divide the batter between 6 lined muffin cases and bake for 22 minutes until risen and a skewer comes out clean.
- 5
Cool in the tin for 5 minutes, then lift onto a rack. Freeze in a bag once fully cool.
