Lentil, Ricotta and Herb Muffins

The combination of lentils, ricotta and tomato paste make these muffins a high-protein and very nutritious snack. Bon appetit!

Lentil, ricotta and herb muffins
Lentil, Ricotta and Herb Muffins
Lentil, Ricotta and Herb Muffins
Servings Prep Time Cook Time
12muffins 20minutes + 10 minutes cooling 30minutes
Servings Prep Time
12muffins 20minutes + 10 minutes cooling
Cook Time
30minutes
Ingredients
Portions: muffins
Units:
Ingredients
Portions: muffins
Units:
Instructions
  1. Put lentils in a small saucepan of boiling water and cook 4-5 minutes, or until just cooked. Drain and leave to cool, about 10 minutes.
  2. Meanwhile, preheat oven to 180C (350F/Gas 4). Lightly grease a 12-hole standard muffin tin with oil.
  3. Whisk together milk, ricotta, eggs and tomato paste in a large bowl. Stir in lentils, spring onions, parmesan, parsley and chives. Sift wholemeal and white flour over mixture, adding the husks from the sifter. Stir until combined.
  4. Spoon mixture into prepared muffin tin and bake 25 minutes, or until golden and cooked through. Serve warm.
Recipe Notes

Don't overcook the lentils. They should still hold their shape when cooked. You'll need about 4 spring onions to obtain 1/2 cup finely chopped spring onions.