Reader's Digest

Lentil, Ricotta and Herb Muffins

Type of MealBreads and muffins

Servings	Prep Time
12muffins	20minutes + 10 minutes cooling

Cook Time

30minutes

Servings	Prep Time
12muffins	20minutes + 10 minutes cooling

Cook Time

30minutes

Ingredients

1/4cup red lentils
1 1/3cups low-fat milk
150g low-fat ricotta
2 eggs
1/4cup salt-reduced tomato paste
1/2cup spring onionsfinely chopped
1/3cup parmesangrated
3tbsp fresh parsleychopped
2tbsp snipped fresh chives
1 1/2cups wholemeal plain flour
1/2cup white self-raising flour
olive oilfor greasing

Instructions

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.
Meanwhile, preheat oven to 180C (350F/Gas 4). Lightly grease a 12-hole standard muffin tin with oil.
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.
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.