Baked Lentil Feta Mini Muffins
Savoury mini muffins of cooked brown lentils, feta, and oregano with fresh mint, batch-baked for a Greek vegetarian snack.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 72g lentils, simmer in 216ml cold water 20–22 minutes until tender, drain, cool fully. Crumble 60g feta, slice 1 spring onion, chop 1 tbsp parsley and 1 tsp mint, zest 0.5 lemon. Measure 20g chickpea flour, 12g flaxseed, 8g chia seeds, 0.8 tsp oregano, salt, pepper.
Bake 1
Preheat oven to 190°C (375°F). Grease a 12-hole mini muffin tin with 1 tsp olive oil, preparing 6 holes total (or use half the tin).
Build
In a large bowl, fold cooled lentils, feta, spring onion, chickpea flour, flaxseed, chia seeds, parsley, mint, lemon zest, oregano, salt, pepper, and 1 tbsp olive oil until a thick, cohesive mixture forms.
Bake 2
Divide mixture evenly between 6 mini muffin holes, pressing firmly so each is packed full. Bake at 190°C for 20–22 minutes until golden, firm to touch, and edges crisp.
Rest
Cool in the tin 10 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
Plate
Portion into 2 airtight containers of 3 mini muffins each. Refrigerate up to 4 days or freeze up to 60 days. Reheat at 160°C for 8 minutes (12 minutes from frozen) or serve cold with cucumber slices or Greek salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.