These savory gluten-free lentil and cheese muffins are a nutritious and delicious option for breakfast, snack, or even a light meal. Packed with protein from lentils and richness from cheese, these muffins are sure to please. Here’s how to make them:
Ingredients:
- 1 cup cooked lentils (green or brown)
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- 1 cup gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup olive oil or melted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (such as parsley, chives, or cilantro)
- 1/2 cup chopped spinach or kale (optional)