Lentils and roasted pumpkin seeds muffins


(6 servings)
1 cup of lentils
1/4 of onion minced
1/2 of a carrot grated
1/2 of a white radish grated
1/2 of a vegetarian stock cube
3/4 cup of flour
1/2 cup of milk
1 egg beaten
1/2 cup of roasted pumpkin seeds
3 cup of water
1 tbsp of oil
1 tsp of chilli pepper paste
1 tbsp of soya sauce
1 tsp of raising powder

Heat the oil, add the grated carrot, radish and onion. Cook for one minute.
Add the lentils and cook for 30s more.
Add the water, the soya sauce, and the stock cube.
Cook for 20 minutes until nearly all the water has been absorbed by the lentils.
Blend, add the chilli pepper paste, the beaten egg and the milk.
Gently fold in the flour and then, add the raising powder.
Fold in the pumpkin seeds.
Delay the mixture into 6 cupcake cases and bake in a pre-heaten oven at 180°C/360°F
for 40 minutes.
Un-mould the muffins and let them rest on wire racks.

Comment: As usual the baking time it will depend on the size of your cupcake cases. A good test to see whether they are ready
is to put the beginning of a knife in the cake. They are ready id the knife comes out clean and neat.

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3 Responses to “Lentils and roasted pumpkin seeds muffins”

  1. Hangover lunch « Experiments in dessertarian cooking Says:

    […] -Vegetarian croque monsieur (see below) -Lentils and pumpkin seeds cupcake -Red cabbage and young green onion salad with my Japanese vinaigrette […]

  2. A poor attempt for San Francisco Golden Bridge « Experiments in dessertarian cooking Says:

    […] content -Blue naturally coloured rice -Lighter version of the beetroot cupcake -Lentils and nut cupcake -Carrot sticks flavoured with ginger and anis -Broccoli flavoured with ginger, anis, and chilli […]

  3. Boys are born in cabbages « Experiments in dessertarian cooking Says:

    […] content -Blue naturally coloured rice -Lighter version of the beetroot cupcake -Lentils and nut cupcake -Carrot sticks flavoured with ginger and anis -Broccoli flavoured with ginger, anis, and chilli […]


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