Red Lentil Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 350 g lentils, red, round
- 0.5 teaspoon ½ black cumin, ground
- 10 peppercorns, ground
- 2 teaspoons, leveled baking powder
- 2 teaspoons, leveled salt
- 1 teaspoon sugar
- 500 ml carbonated mineral water, possibly up to 550
- 100 g paprika, cut into strips, frozen
- 50 g onion (s), finely chopped
- 1 clove garlic, finely chopped
- Fat, for 1 muffin tin
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients. Mix the paprika strips, onion and garlic clove in the same way, combine both well and now slowly add 500 - 550 ml of water, stir for about 3 minutes on medium level.
- Spread in the grease-coated muffin hollows.
- Bake in the cold oven and at approx. 130-140 ° C convection for approx. 45-55 minutes, needle test, but you can also see it.
- Place a board over it, turn over together with the baking sheet, remove the baking sheet, let cool down.
- Own recipe
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