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4.50 from 2 votes

Lentil Muffins

Delicious and hearty, these lentil muffins will make you forget the meat at your family meal!
Course Main Course
Keyword Biblical Eating, Healthy Dinner Ideas, Lentil Loaf, Lentil Loaf Muffins, Lentils
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 muffins
Calories 285kcal
Author Mary Rose

Equipment

  • 1 Cooking pot
  • 1 mixing bowl
  • 1 6 cup muffin tin

Ingredients

  • 1 cup dry lentils
  • 2-3 cups water
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion flakes
  • 1 egg
  • 1-1 1/2 cups breadcrumbs
  • 1/2 cup ketchup
  • 2 tbsp brown sugar I use sucanat

Instructions

  • Cook the lentils per package instructions until fork tender.
  • Preheat oven to 350 degrees F.
  • Strain the lentils and add to a mixing bowl.
  • Add all the remaining ingredients EXCEPT THE KETCHUP AND BROWN SUGAR.
  • Mix well.
  • Grease a 6 cup muffin tin. Add the mixture to each cup until full.
  • Bake for 30 minutes, remove and top with ketchup mixture.
  • Bake an additional 30 minutes.

Notes

For freezing these, allow them to cool completely and freeze in a freezer safe bag for up to 3 months. Reheat in a 300 degree F oven until warmed through.
Store in the fridge in an airtight container for 3-5 days.

Nutrition

Serving: 1muffin | Calories: 285kcal | Carbohydrates: 47g | Protein: 13g | Fat: 5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 1150mg | Potassium: 520mg | Fiber: 9g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 3.6mg