Mini BBQ Lentil Muffins are savory, tangy and satisfying. Not to mention, lots of fun!
For the second recipe in our Dishing Out Dinner - Garden to Table session, we made BBQ Lentil Muffins - reminiscent of a meat loaf but these muffins are full of protein and fiber (for heart health), as well as folate (for brain and nervous system health). They're a very good source of copper (helps produce collagen), phosphorus and manganese (both for healthy bones). Additionally they are a good source of iron, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.
Wow! The kids loved these nutrition powerhouses. As one of our simplest recipes, this makes for one of the tastiest and easiest weeknight meals.
Lentils, oats, a little Dijon, sun-dried tomatoes, nutritional yeast for b-vitamins, protein and flavor, and all-purpose seasoning. What could be easier?
Kids picked whether they wanted to top their muffins with BBQ sauce or ketchup, or just eat 'em plain.
For our garden-to-table section, we talked about the importance of seeds and made seed bombs the kids could bring home if they chose to do so.
Happy Cooking from Dawn Hutchins and the VegeCooking Team: Chef Denise, Chef Michelle, Chef Elyse, Chef Tanya, Chef Jeannie
Mini BBQ Lentil Muffins
Makes 12 mini muffins
Cooking spray 1 14-oz can lentils
1/4 cup ground oats or oat flour
1 Tablespoon Dijon mustard
1 Tablespoon ketchup or 2 sun-dried tomatoes, chopped finely
2 Tablespoon nutritional yeast
1/8 teaspoon all-purpose seasoning (or more, to taste)
1. Preheat oven to 400F. Spray muffin tin with cooking spray.
2. Mix lentils, oats, mustard, ketchup, nutritional yeast and all-purpose seasoning in a medium bowl; taste, and taste and adjust seasoning if necessary, top with a small amount of BBQ sauce.
3. Spoon mixture into mini muffin cups; bake 10-15 minutes.