Gluten-Free Lentil and Cheese Muffins

Step 1: Preheat the Oven and Prepare the Muffin Tin

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease it well with cooking spray or oil.

Step 2: Cook the Lentils

1. Cook Lentils: If you don’t have pre-cooked lentils, cook 1/2 cup of dry lentils according to the package instructions until tender. Drain and let cool.

Step 3: Prepare the Vegetables

1. Sauté Onions and Garlic: In a small skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Let cool slightly.

Step 4: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, black pepper, smoked paprika, and grated Parmesan cheese.

Step 5: Mix the Wet Ingredients

1. Combine Wet Ingredients: In another bowl, whisk together the eggs, Greek yogurt or sour cream, milk, and olive oil or melted butter.

Step 6: Combine and Add Extras

1. Combine Mixtures: Add the cooked lentils, grated cheese, sautéed onions and garlic, and any additional vegetables (such as spinach or kale) to the dry ingredients. Stir to combine.
2. Add Wet Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir until just combined. Be careful not to overmix.
3. Fold in Herbs: Gently fold in the chopped fresh herbs.

Step 7: Fill and Bake

1. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
2. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

Step 8: Cool and Serve

1. Cool Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
2. Serve: Serve warm or at room temperature. These muffins are delicious on their own or with a bit of butter.

Tips for Perfect Gluten-Free Lentil and Cheese Muffins:

• Lentils: Ensure lentils are well-cooked but not mushy. They should hold their shape in the muffins.
• Cheese: Use your favorite cheese or a mix of cheeses for different flavors.
• Add-Ins: Feel free to add other mix-ins like chopped bell peppers, sun-dried tomatoes, or olives for extra flavor.
• Storage: Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.

Enjoy these savory, protein-packed, gluten-free lentil and cheese muffins for a tasty and nutritious treat!