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.
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.
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.
6 servings