Name: Red Lentil Cheese Muffins
Yield: 6 servings
Ingredients: ¾ cup Red lentils, soaked for 4 hours or overnight (140 g); 2 Large eggs; 2 tbsp Olive oil; ½ cup Cottage cheese; 50 g Cheddar cheese, grated; ½ cup Cream cheese (about 3 tbsp); ¼ tsp Salt; ¼ tsp Dried onion powder; ¼ tsp Dried garlic powder; ¼ tsp Dried oregano; 1 tbsp Baking powder

These red lentil cheese muffins are a simple, protein-rich alternative to traditional flour-based breads. Naturally gluten-free, wonderfully cheesy, and surprisingly filling, they come together without any kneading or shaping. Everything is blended, poured, and baked — easy, grounding, and reliable.

They’re the kind of thing you make once and then keep coming back to.

Yields6 Servings

¾ cup Red lentils, soaked for 4 hours or overnight (140 g)

2 Large eggs

2 tbsp Olive oil

½ cup Cottage cheese

50 g Cheddar cheese, grated

½ cup Cream cheese (about 3 tbsp)

¼ tsp Salt

¼ tsp Dried onion powder

¼ tsp Dried garlic powder

¼ tsp Dried oregano

1 tbsp Baking powder

Preheat the oven to 180°C and lightly grease or line a muffin tray.

Rinse and drain the soaked red lentils well. Add them to a blender along with the eggs and blend until completely smooth.

Transfer the mixture to a bowl. Add the olive oil, cottage cheese, grated cheddar, cream cheese, salt, dried spices, and baking powder. Mix everything together with a spoon until well combined — no need to blend again.

Spoon the batter into the prepared muffin cups. This mixture makes 6 large muffins or around 12 standard-sized muffins, depending on your tray.

Bake for about 35 minutes, or until golden and set. A toothpick inserted into the centre should come out clean.

Notes

These muffins keep well in the fridge for up to one week and freeze beautifully for longer storage.

They’re incredibly versatile — great on their own, alongside soups or salads, or even sliced and used as a burger bun when you want something nourishing and gluten-free without compromise.

Ingredients