Name: Savory Lentil Muffins with 3 Cheeses (No Flour, No Yeast)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: International
Ingredients: 190 g dried lentils (soaked overnight); 2 eggs; 80 g thick yogurt; 15 ml olive oil; 0.5 tsp dried garlic; 1 tbsp sweet paprika; pinch cilantro; 1 tbsp dill (chopped); 3 tbsp green onions (finely chopped); 55 g cheddar (diced); 50 g mozzarella (diced); 50 g feta (diced); 10 g baking powder; 1 tbsp psyllium husk; 20 g walnuts (toasted, chopped); sesame seeds (for topping)

Watch How to Make This

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Instructions

Rinse and drain the soaked lentils, then purée with the eggs, yogurt, olive oil and salt using an immersion blender.
Stir in dried garlic, paprika, cilantro, dill, green onions and the diced cheddar, mozzarella and feta.
Fold in the baking powder, psyllium husk and toasted walnuts and let the dough rest .
Spoon into oiled muffin tins, sprinkle with sesame seeds and bake at 190°C (375°F) for 25– until golden.
Any leftover dough can be spread thinly on a tray, sprinkled with sesame seeds and baked 12– for a bonus flatbread.