Friday, February 15, 2013

Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com





http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com


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
  1. 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.
  2. 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.
  3. 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.



http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

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137 comments:

  1. pria15/2/13 06:13

    Wow, looks inviting and healthy too :)
    Lovely clicks

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  2. sangeeta15/2/13 06:44

    Lovely flavors. We make a steamed dumpling with almost the same flavors with red lentils and those are yummy too.
    Beautiful pictures.

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  3. Ilke15/2/13 07:14

    You had me at red lentils, girl! Love this! I am a red lentil addict but never tried the baked goods. I will try it as soon as back in the States...

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  4. Beena15/2/13 07:48

    Yummy and healthy

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  5. Rosa's Yummy Yums15/2/13 08:12

    Wonderful muffins! They'd make agreat appetizer.

    Cheers,

    Rosa

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  6. Anonymous15/2/13 08:50

    I've never really experimented much with gluten free recipes, think this is a good one to start with.
    :-) Mandy xo

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  7. Medeja- CranberryJam15/2/13 08:52

    These muffins look and sound so good! I can imagine that they taste great, I would love them with a bit of butter for breakfast..

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  8. The Yum List15/2/13 09:08

    What a wonderful savoury snack.

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  9. ann low15/2/13 09:21

    I love sun dried tomatoes and these muffins look so delicious and healthy!

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  10. Ambreen (Simply Sweet n Savory)15/2/13 09:50

    Wow, what an awesome idea! Healthy & delicious muffins!

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  11. Unknown15/2/13 10:27

    fabulous clicks of this great muffins using red lentil....

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  12. Mich Piece of Cake15/2/13 10:58

    I love the beautiful red of your muffins. And it uses sparkling water! Love the beautiful texture.

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  13. Paula @ Vintage Kitchen15/2/13 11:22

    The idea of ground lentils is wonderful! I wonder if I can use any type of lentil... I´ll be making these and adding the feta too! They look like the healthiest treat Angie.

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  14. Priya Suresh15/2/13 11:47

    Such a beautiful muffins, truly love here the addiiton of lentils.

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  15. Belinda15/2/13 11:55

    Red lentil flour. That's pretty brilliant...and pretty too!

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  16. Unknown15/2/13 13:25

    a cold oven, how interesting, they look and sound like they'd be perfect with a big bowl of vegetable soup!

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  17. great-secret-of-life15/2/13 14:07

    yummy and healthy muffin

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  18. Blackswan15/2/13 14:53

    The colourful fillings inside reminds me of X'mas. Love the festive mood, dear! Dropping by to wish u Happy CNY! xoxo

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  19. SavoringTime in the Kitchen15/2/13 15:15

    Very unique recipe, Angie! The color from the red lentils is beautiful and I love your addition of the sun-dried tomatoes. As one reader said, they would make a great appetizer, especially if made in a mini muffin pan. I'm already thinking of adding some chopped green olives to the batter :)

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  20. Pam15/2/13 17:32

    They look hearty and so delicious.

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  21. Koko15/2/13 17:39

    I'm such a fan of the protein load in these! But cold oven!? I've actually never heard of baking in such a low temp oven. Once again....you're a genius!

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  22. Tricia @ saving room for dessert15/2/13 18:02

    Beautiful and healthy - yum! I adore red lentils but have never seen the flour- I will be looking for it now.

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  23. Kiersten @ Oh My Veggies15/2/13 18:43

    I had no idea you could make flour with lentils--that is crazy! These totally look like they were made with wheat flour. Amazing!

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  24. Mary Bergfeld15/2/13 18:50

    This really looks delicious and it is quite tempting. What a nice recipe! I hope you have a great weekend. Blessings...Mary

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  25. Choclette15/2/13 18:50

    Oh, oh, oh, I'm in love. I've never eaten anything with lentil flour and it's such a fabulous idea. Can you buy the lentils ready ground or do you do it yourself? I can't imagine being able to get them very finely ground doing it in a food processor at home.

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  26. Anonymous15/2/13 18:53

    Mmmm! These muffins sound awesome, Angie. I'm sure the sun-dried tomatoes were delicious in them. Knowing me, I would probably be bad and add a little butter to the muffin, woops! haha

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  27. Katerina15/2/13 18:54

    The drop of feta sounds like a very good idea! They look delicious!

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  28. Deepti15/2/13 18:56

    How in the world do you get this amazing combination work?? Love it

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  29. Suhaina15/2/13 19:11

    wow..never seen this combo b4..great clicks as usual

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  30. The Squishy Monster15/2/13 19:15

    This sounds super interesting...will bookmark to try, Angie! =)

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  31. Angie's Recipes15/2/13 19:54

    @Choclette I ground them in a wheat mill, but a coffee grinder would work too.

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  32. Stephanie @ Henry Happened15/2/13 20:21

    I had no idea you could make flour from lentils! That is so cool. And I love the idea of adding a little feta - everything is better with a little cheese, right? :)

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  33. Geni15/2/13 21:06

    I'v never heard of making flour from lentils. Very intriguing and those muffins look fantastic!

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  34. Unknown15/2/13 21:17

    These look fantastic! I love healthy alternatives to familiar foods!
    How did you grounds the lentils??? I really want to try this.
    Oh and thanks for visiting my site. I enjoying your stories so much I have added you to my Foodie Friend Blogroll :)

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  35. Georgia | The Comfort of Cooking15/2/13 23:36

    Lovely bread, Angie! It looks absolutely scrumptious and I bet it would make a delicious bread for sandwiches.

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  36. Anonymous16/2/13 00:16

    Oh those are gorgeous! I love sun-dried tomatoes, I'm sure they are great with the shallots in these muffins. I could eat this over a sweet muffin any day!

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  37. Norma Chang16/2/13 00:59

    I too prefer these savory muffins over sweet muffins.

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  38. Abbe@This is How I Cook16/2/13 02:13

    What a great new bread to try. Love the idea of fiber and protein. Would make a perfect breakfast with maybe a smear of cream cheese. Sounds like these have great flavors!

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  39. Tessa16/2/13 03:52

    The red lentil flour sounds so interesting! This is a must try! Thank you Angie!

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  40. teresa16/2/13 03:54

    how gorgeous! they look delicious!

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  41. Angie's Recipes16/2/13 06:19

    @Gourmet Getaways I use grain mill to do the job, but a coffee grinder will work too.

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  42. Amy16/2/13 06:44

    Oh wow. these are some gorgeous muffins and the flavor must be awesome too. I never thought lentil can be used for muffins...I love the color you get from the red lentils. YUM!

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  43. Joyti16/2/13 07:51

    I don't know how you do it...come up with such great recipes a couple times a week. This looks and sounds absolutely delicious! So did the bread with green tea you did last week...yum

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  44. Ana Regalado16/2/13 08:01

    These delicious savory muffins will go nicely with some hot soup !

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  45. Amy (Savory Moments)16/2/13 13:09

    What an interesting and very creative muffin you've made! They sound unique and delicious.

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  46. Anonymous16/2/13 13:15

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  47. Dude for Food16/2/13 13:31

    That's a cool combo for a really unique muffin! Very cool!

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  48. Riceandcoconut16/2/13 15:03

    Amazing recipe as always,Im agree very unique and i bet taste really good with soup :)

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  49. Anne@FromMySweetHeart16/2/13 15:39

    Angie...these are gorgeous! I love savory baking and I bet that black cumin powder and pepper give them the perfect spicy kick! Fabulous!

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  50. kitchen flavours16/2/13 16:22

    These look delicious! I have never baked with red lentil flour before! Must be very flavourful with all the spices!

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  51. molly16/2/13 16:57

    yum! i must bookmark these. i'm always on the lookout for good gf recipes for my bf! also he recently bought a ten pound bag of lentils, so we need something to do with alllll of them :-)

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  52. Susan16/2/13 16:58

    I am definitely going to look into that flour. Sounds perfect for the protein in our diets and I bet they would be delicious with a pot of vegetarian chili or soup, XOXO

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  53. Alida16/2/13 17:06

    A very healthy recipe Angie. Many people need gluten free food so this is a very handy recipe. Adding lentils makes this bread nutritious and tasty. Take care X

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  54. grace16/2/13 17:16

    i love seeing lentils used for something other than soup, and this is particularly unique! very tasty, angie--i enjoy the addition of sun-dried tomatoes!

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  55. Mother Rimmy16/2/13 17:50

    Not only are these gluten free, but they're egg free too. Perfect for me. Eggs are on my avoid list, so baked goods aren't often on my menu. You can bet I'll be making these.

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  56. Ahu Shahrabani16/2/13 18:13

    these look amazing - i love savory breads/muffins!

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  57. Kathy16/2/13 18:50

    Angie, These look luscious and so healthy!! You can have your cake and eat it too!! Yummy!

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  58. Nisa Homey16/2/13 19:04

    Love sun-dried tomatoes and love your healthy recipe even more.

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  59. Treat and Trick16/2/13 19:42

    Healthy combo and looks awesome!

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  60. Monet16/2/13 23:51

    Amazing ingredients and a great new method! Thank you for sharing with me. I hope you had a fabulous week, and I hope your weekend brims with good food, laughter, and love.

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  61. Martha17/2/13 00:18

    These look delicious and so healthy! In fact all your breads this week are going on my list to try! Major yum :)

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  62. Debra Eliotseats17/2/13 01:37

    I imagine that I could eat a whole basket of these! Beautiful recipe!

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  63. Erica17/2/13 02:59

    Love the combination of ingredients here, Angie! Lentils, cumin, sun dried tomatoes....These muffins are full of flavor...I would love to try them!

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  64. jasna varcakovic17/2/13 03:55

    Great flavours incorporated... I'm not allergic to gluten, but find out that I still feel much better without it!

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  65. fimere17/2/13 08:19

    une recette originale l'ajout des lentilles rouge ça doit être délicieux
    bonne journée

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  66. Unknown17/2/13 11:58

    Wow! These red lentil muffins look divine! Love the snaps!!

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  67. What's Baking??17/2/13 12:28

    I've never tried savory muffins.. these look good. Worth trying.

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  68. wok with ray17/2/13 16:05

    Not too many places and occasions where you can find muffins that are healthful and nutritious. These muffins are definitely healthful and so delicious. Have a good week, Angie!

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  69. Katie@Cozydelicious17/2/13 18:14

    This is such an innovatve recipe! I have to admit that I'm a little skeptical. But I need to try it out! My mom can;t eat gluten so I'm always on teh lookout for new gluten free ideas!

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  70. Beth17/2/13 21:14

    Great flavors - and I love the idea of working with a cold oven!

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  71. Cooking Quidnunc18/2/13 00:42

    Great flavour combo in this savory muffin!

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  72. Gloria Baker18/2/13 01:43

    Those look really beautiful dear Angie, the other day I saw sundried tomatos and I notice, because I have some recipes with them!!

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  73. Gina18/2/13 02:02

    Oh yes, I think they feta would be great on these. Hope you had a wonderful V-Day Miss Angie! I think these muffins scream I love you.
    -Gina-

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  74. Cathleen18/2/13 08:31

    Red lentil flour?? Wow, this sounds great, I'm impressed :)

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  75. Christine Ho18/2/13 09:28

    A clever idea of using red lentil in making sweet treats. :)

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  76. Yasmeen18/2/13 13:23

    What an absolutely fantastic idea to make red lentil muffins. We always have jars and jars of red lentils on hand, and I can easily grind them in the Vitamix. Wonderful, thank you!

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  77. Anonymous18/2/13 13:45

    The look amazing !
    I love the combinations of it

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  78. Barbara18/2/13 14:22

    So clever to grind the red lentils into a flour, Angie. Love this idea!

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  79. Joanne18/2/13 15:21

    I'm on a red lentil kick at the moment but have never tried turning them into flour! What a great idea and what tasty muffins!

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  80. Anonymous18/2/13 17:24

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  81. Evelyne CulturEatz18/2/13 19:47

    ground red lentils you say? I like the idea of a savory muffin and yum on the added sundried tomoatoes

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  82. Roxana | Roxana's Home Baking18/2/13 21:14

    Oh, the idea of topping these with some feta cheese will haunt me until I make them. Thanks for sharing Angie, you have one of the most unique delicious treats

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  83. My Kitchen Stories.19/2/13 10:06

    Wow you do come up with most incredible ideas. They look light and very healthy. Would make a great canape if made small.

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  84. Amelia20/2/13 15:11

    Hi Angie, healthy and delicious muffin. Lovely presentation, the blue plate is very classy. I love to admire all your display, very professional.

    Best regards.

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  85. Anonymous21/2/13 09:30

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  86. Kay21/2/13 18:26

    This is a great idea for a healthy treat! I had very similar muffins in one of my favorite vegan restaurants. They have mixed some nuts and seeds into the dough and it was super delicious. Now that I found the recipe I can try it at home. Thank you Angie :)

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  87. foodtravelandwine22/2/13 03:35

    I must try it!.....I love this idea with the red lentils!....!.....Abrazotes, Marcela

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  88. Kelly Mulcair Registered Nutritionist. Content © 2011 Trinity Nutrition.24/2/13 17:23

    Love this! I've been experimenting with legume muffins myself these days... I just think it's such a delicious and nutritious switch-up. What a great recipe Angie.

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  89. Sarah26/2/13 23:27

    There are two things that surprised me here: the cold oven method and the sparkling water. How do people think up these things? Very clever. Thanks for the inspiration!

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  90. Larissa2/3/13 23:21

    I assume that, being in the UK, your teaspoon and tablespoons are the UK ones? This is pretty important for any US residents who might have different results if they follow the directions as written.

    1 US tablespoon = 3 US 5 ml teaspoons
    1 US tablespoon = 15 ml

    In the UK apparently teaspoons and tablespoons are a bit bigger, but the ratio of tablespoon to teaspoon is the same, 3 to 1:
    1 Imperial tablespoon = 18 ml
    1 Imperial teaspoon = 6 ml

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  91. Terra5/3/13 05:02

    I am behind on reading beautiful blogs, and missed a few of yours, I am sorry! I love savory muffin recipes, your addition of red lentil is a great idea!! Beautiful, Hugs, Terra

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  92. Kit @ i-lostinausten6/3/13 07:32

    I'm really impressed by all the healthy ingredients in your bakes. This is no exception! Love the idea of red lentil very much . I've never bake with lentil before so this is very interesting indeed . Thanks for sharing your innovative recipes!

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  97. Chris @TalesofaKitchen18/3/13 01:48

    We must definitely try these. They look fantastic! And so healthy.

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  102. Deb20/5/13 01:53

    I'm in the US and followed the directions exactly as written. I used my kitchen scaled to weigh out the ingredients in grams, and used my measuring spoons for the teaspoons. I used my Vitamix to grind the lentils. Final verdict...

    DELICIOUS!

    Thanks so much!

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