Today's muffins were only round 2, and are therefore not the realization of Monday's vision. But these little guys seemed worthy of official muffinhood in their own right.
Lenten Lentil Muffins
1 cup reasonably drained cooked green lentils (do not overcook)
1/2 medium sweet onion, chopped fine
4 oz frozen organic chopped spinach
30 g. white rice flour
60 g. brown rice flour
30 g. garbanzo-fava flour
1 TBSP baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp each, slightly rounded: Rosemary, thyme, garlic, parsley
Freshly ground salt & pepper to taste
1/4 cup soya powder (instant soy milk) mixed with 1/2 cup water
1 tsp cider vinegar
42 g. olive oil
About 1/4 to 1/3 cup finely chopped walnuts
- Preheat oven to 400 (f) and line a muffin tin with 12 muffin liners.
- Saute onion and spinach in a small amount of olive oil until onion is translucent and vegetables appear dry, but extrude a small amount of liquid when pressed firmly with a spatula. Let cool and mix in the lentils.
- Whisk dry ingredients together in a small bowl.
- Whisk wet ingredients together in a medium bowl.
- Add vegetables to wet ingredients and mix well.
- Stir in dry ingredients, and add up to 1/4 cup water to get a nice batter consistency. The amount of water you need will vary depending on how much water remains in the spinach and how well-drained the lentils are.
- Spoon mixture into muffin liners, then top with chopped walnuts.
- Bake 16-18 minutes, or until a toothpick inserted comes out clean.
The muffins seem to have better texture after a few hours.