These delightful Red Lentil (Masoor Dal) muffins are a gluten-free and vegan treat, packed with flavor from spices and additional ingredients. The muffins are made with soaked lentils, whole psyllium husk, and topped with cheddar cheese for a tasty twist. An easy option to prepare for a nutritious snack or meal.
1: Rinse and soak the masoor dal for 2 hours or overnight, then drain and set aside.
2: Grind the soaked lentils, psyllium husk, water, olive oil, baking soda, salt, lemon juice/vinegar, garlic cloves, ginger, and green chilies into a smooth paste.
3: In a large bowl, combine the lentil paste with chopped olives, bell pepper, corn, shredded cheddar (keeping 1/2 cup for topping), shredded butter, and chopped cilantro, along with any optional spices.
4: Preheat the oven to 350°F.
5: Line cupcake molds with liners and fill them with the muffin batter. Top with remaining cheddar.
6: Bake muffins for 22-25 minutes. Once done, let them cool down.
7: (Optional) For rolls, line a baking tray with parchment paper, divide dough into equal parts, make balls, top with pumpkin seeds and sesame seeds, and bake for 22-25 minutes until golden brown.
