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Vegetable Savoury Muffins
A recipe for healthy, easy and incredibly tasty muffins! The kind I love where you just mix it all in one bowl and pop it in the oven.
Doesn’t the combination of vegetables and lentils baking sound good? A great recipe for vegetable lovers that makes a wonderful lunch or supper. Add vegetable salad and soup or serve with pasta for a perfect meal. These also pack well for a picnic or make a good snack.
Makes 9 large muffins
Ingredients:
1/3 cup black lentils
2 eggs
1 onion
2 cloves of garlic
1 zucchini
2 carrots
2 potatoes
80 ml water
1/2 cup self-raising flour
1 heaped tsp salt
Preparation:
Place the lentils in a bowl and cover completely with water. Let soak for 30 minutes. Bring a pot of water to a boil and add the lentils. Cook until they are completely soft, around 30 minutes, and drain.
2. Preheat an oven to 180°C.
3. Chop the onion, put 3 Tbsp of oil in a pan and sauté the onion until it starts to go golden. Chop the garlic and add to the pan and sauté until fragrant.
4. Peel the potatoes and carrots. The zucchini doesn’t need to be peeled. Grate all the vegetables on the large holes of a box grater. Add the onion, water and flour, and mix until well combined.
5. Grease a muffin tray and fill the wells with the batter. Bake for 25 minutes until golden. They muffins will shrink a bit during baking.
Served with pasta with olive oil and dried tomatoes.
Good to know…
You can substitute the black lentils with two Tbsp of red lentils, cook them beforehand until soft.
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