Carrot & lentil muffins
Ingredients
- 75 g 3 oz red lentils
- 275 ml 9 fl oz water
- 275 g 9 oz gluten-free plain flour
- 2 tablespoons ground flaxseed
- 1½ teaspoons gluten-free baking powder
- 50 g 2 oz dark muscovado sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 3 tablespoons ready-made gluten-free apple sauce
- 3 tablespoons clear honey
- 3 tablespoons sunflower oil
- 1 egg
- 1 large carrot peeled and grated
- 2 –3 tablespoons soya milk optional
Instructions
- Line a 12-hole muffin tin with paper muffin cases.
- Place the lentils and measurement water in a saucepan, bring to the boil, then reduce the heat and simmer for 8 minutes until soft.
- Drain.
- Sift the flour, flaxseed and baking powder into a large bowl, then stir in the sugar and spices.
- Place the drained lentils in a blender or food processor with the apple sauce, honey, oil and egg and blend until smooth.
- Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended.
- Add the soya milk to loosen the mixture, if needed.
- Spoon the mixture into the muffin cases and bake in a preheated oven, 180°C (350°F), Gas Mark 5, for 18–20 minutes until risen and golden.
- Transfer to a wire rack and leave to cool.
Notes / Tips / Wine Advice:
For carrot & lentil soup,
dry-fry 2 teaspoons cumin seeds and a pinch of dried chilli flakes in a small frying pan for 1 minute. Heat 1 tablespoon olive oil in a saucepan, then add half of the spices, 600 g (1¼ lb) peeled and grated carrots, 150 g red lentils, 1 litre (1¾ pints) gluten-free vegetable stock and 125 ml (4 fl oz) milk to the pan and bring to the boil. Simmer for 12–15 minutes until the lentils are soft and swollen. Using a hand-held blender, blend the soup until smooth. Ladle into 4 bowls, drizzle each with 30 g (1 oz) natural yogurt, then serve with a few coriander leaves and the remaining spices sprinkled over the top. Calories per serving 250Nutritional Information
Calories: 141 kcal
