Simple Recipes: Muffins

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Gluten Free Green Pea Muffins with Poppy and Mozzarella

A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.

300 g Dried shelled green peas
40 g Poppy seeds
1 tsp Dried curry leaves
1 tsp Sea salt
½ tsp White pepper powder
2 tsp Baking powder
500 ml Sparkling water
12 Mini buffalo Mozzarella

Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

Thursday 0 comments

You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

adapted from Chef koch

350 g Red lentils, finely ground
1/2 tsp Black cumin powder
1/2 tsp Black pepper powder
2 tsp Baking powder
1/2 tbsp Salt
1 tsp Sugar
550 ml Sparkling water
100 g Sundried tomatoes, thinly sliced
50 g Shallots, diced
1 clove Garlic, finely minced
Olive oil to grease the muffin tin

Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.

Simple Recipes

Gluten Free Green Pea Muffins with Poppy and Mozzarella

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes

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