Lentil muffins with whole-grain flour and fried onions and garlic. You can use it as a snack or side dish, as well as as an independent dish that I will serve with curd-garlic sauce. Nutritious, delicious and flavorful. It will also be suitable for a festive table.
Cook Time | 60 minutes |
Servings |
Ingredients
For lentils:
- 1 glass Lentils glass capacity 200 ml, red Persian
- 400 ml Water 2 cups 200 ml Cup capacity
- 1 teaspoon Turmeric
- 2 tablespoons Sunflower oil
- Salt to taste
For cupcakes:
- 3 tablespoons Whole grain flour a spoonful of flour is taken with a slide
- 1 piece Chicken egg
- 2 cloves garlic
- 1 piece Onion red
- 1 tablespoon Sunflower oil
- Black pepper to taste
For the sauce:
- 100 gram Cottage cheese soft
- 1 tablespoon Cream
- garlic to taste
- Salt to taste
Ingredients
For lentils:
For cupcakes:
For the sauce:
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Instructions
- Cook the lentils. I will use red Persian lentils. It cooks very quickly. Following the instructions on the package, I will take a glass with a capacity of 200 ml of lentils to two similar glasses of water. Add turmeric and salt. Cooked lentil porridge. Ready lentil porridge I will add 2 tbsp of sunflower oil. I cooled the lentils, put them in a bowl, broke an egg there, and added whole-grain flour. You can pepper to taste. I didn't pepper it.
- Spread the fried onion with garlic to the lentil-flour mixture, combine. I will make cupcakes that are very convenient to serve on the table. I needed 8 pieces of silicone standard cupcake molds. Filled them a little short of the top and put them on a baking sheet. Warm the oven to t-180 C and put the baking tray with cupcakes in it for 30 minutes. Be guided by your oven. I have a small electric oven with a volume of 18 liters. Bakes very quickly. Ready. Fragrant and rosy.
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