Lentils Muffin
To continue on the south food theme and also, to have another good excuse to eat Ricotta Forte , I thought I’d make these little lentil muffins . Their easy to make and and if you decide like me, to fill them up with a strong cheese and tasty vegetables … … you will end up with a very tasty vegetarian appetizer. A real treat for these cold winter days.
And talking about the winter , here’s a weather report for Allerona : Today we put on all our fireplaces, we have three in the house, and it’s still freezing ! No snow at the moment, but the word in the village is …. snow for Christmas . So , with three chimneys surely Santa Claus can’t miss us!!
Ingredients for 12 muffins:
150 grams boiled lentils
150 grams flour
125 grams unsalted butter
50 ml milk
1 eggs
½ tablespoon grated Parmesan cheese
a few sprigs of chopped parsley
½ teaspoon baking powder
salt and pepper
50 grams Ricotta Forte or a strong Gorgonzola cheese.
1/3 cup steamed broccoli
How it works:
In the blender make a paste with lentils (add a drop of water if necessary) .In a bowl sift flour and baking powder, combine the lentils paste, eggs, softened butter, milk, parmesan cheese, parsley, salt and pepper. Knead with hands until a soft dough. Distributed into 12 buttered muffin molds. Only half fill the molds . Cook in a preheated oven for 20 minutes at 180 degrees. Let cool the then cut in half. Spread the cheese and add some broccoli. Repeat for all the muffins.
Recent comments