Savoury Lentil Cornbread Muffins
These savoury lentil cornbread muffins are made with pantry staples like flour, cornmeal and brown lentils.
Servings: 12 muffins
Equipment
- Muffin Tin
Ingredients
- 1 cup all purpose flour , sifted
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cornmeal
- 1 ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¾ cup brown lentils , cooked
- 3 eggs
- ¾ cup buttermilk
- ½ cup melted butter
- ⅓ cup caramelized onions , chopped into small pieces
Instructions
- Preheat oven to 425°F.
- Grease a muffin tin.
- In a large bowl combine the sifted flour, sugar, baking powder, salt, cornmeal, cumin and paprika. Mix to combine, then stir in the cooked lentils.
- In a second large bowl, whisk the eggs with buttermilk and melted butter.
- Add the wet ingredients to the dry ingredients, and gently mix the batter until just combined. Fold in the chopped onions.
- Pour batter into prepared muffin tin. Bake for 15-18 minutes, or until the muffins are golden on top and a toothpick comes out clean when inserted.
- Serve with a pat of butter, if desired.
Notes
Tips:
- Don't use muffin liners for this recipe. The muffins get a nice golden brown crust from sitting directly in the pan. See blog post for links on how to cook lentils and caramelize onions. Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.
- Don't use muffin liners for this recipe. The muffins get a nice golden brown crust from sitting directly in the pan. See blog post for links on how to cook lentils and caramelize onions. Please note that the nutritional information for this recipe is only an estimate, and has been calculated using a plugin.
Nutrition
Calories: 250kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 199mg | Potassium: 319mg | Fiber: 5g | Sugar: 7g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
