These Savoury muffins do not use any flour. Neither processed nor Gluten free flours. Sprouted and steamed whole Masoor along with sautéed vegetables form the base for these muffins. This makes it a healthier option either for breakfast or with evening tea. I have used standard measuring cups here. 1 cup=250 ml
½ cup finely chopped mixed vegetables (carrots, french beans, yellow, green and red bell peppers, etc)
¼ cup onion chopped fine
1 tomato pureed
½ tsp black pepper powder
½ tsp cumin powder
½ tsp mixed dry herbs / pizza seasoning(optional)
1 tbsp flax seed meal (flax seeds powder)
1 tsp oil
salt to taste
Instructions
Pre heat the oven to 180˚ C.
Chop the vegetables VERY finely.
Finely chop the onions and puree tomato.
Soak flax seeds meal in 3 tbsp warm water for 15 minutes.
Steam cook the lentils with ¼ cup water.
Once they are cooked and become soft, drain and keep aside to cool. Reserve the water.
Pulse the lentils coarsely.
Heat oil in a pan and add onions. Sauté till it turns pink.
Add tomato paste and cook till tomatoes are mushy.
Add salt and dry spices.
Add mixed vegetables and sauté further for a few minutes. Let the vegetables remain crunchy.
Allow to cool to room temperature.
Add soaked Flax seeds meal to the coarsely ground lentils.
Add the sautéed vegetables.
Mix with a spatula. If the mixture is too thick, add required amount of the drained water slowly and bring it to muffin consistency. It should be neither too thick nor too runny.
Fill in the muffin pans lined with liners.
Bake in the preheated oven at 180˚ C for 35 to 40 minutes.