Savoury Lentil Cornbread Muffins

April 22, 2014

These cornbread muffins pair really well with soups, stews and especially chilli. Or you could eat them with a dab of butter and a couple of slices of cheese (jalapeño havarti!) for a substantial breakfast.

1 cup all purpose flour, sifted
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup cornmeal
1 1/2 tsp ground cumin
1/2 tsp paprika
3/4 cup brown lentils, cooked
3 eggs
3/4 cup buttermilk
1/2 cup melted butter
1/3 cup caramelized onions, chopped

Preheat oven to 425°F. Grease a muffin tin. In a large bowl combine the sifted flour, sugar, baking powder, salt, cornmeal, cumin and paprika. Mix to combine then stir in the cooked lentils. In a second...
See the full directions on my site

Nutritions

Calories
184

Sodium
151mg
6% DV

Fat
8g
12% DV

Protein
3g
7% DV

Carbs
24g
8% DV

Fiber
1g
6% DV

Baked