Thursday, July 11, 2013

Savory lentil muffins

If you or your kids have a restricted diet and breads are a thing of the past, you have to try these simple-ingredient muffins!  These are a staple in our home.

Let me start by telling you what is NOT in them before we get to the ingredients.   No gluten, no casein, no eggs, this is a lower oxalate and Failsafe bread!!  

What IS in them?
-1 cup of red lentils (soak overnight, they will be more than one cup once soaked) 
-1 tsp sea salt
-1 tsp baking soda
-1/2 tsp cream of tartar
-spice(s) of choice (I chose chives)

Put all of the ingredients into a blender, add water so that it is at about halfway up to the height of the lentils.   Blend, fill cupcake cups about 3/4 full and bake on 350 degrees for 25 minutes or until a toothpick comes out clean.  Makes 8 muffins. Voila!