remove the bacon and green onions from top and have it in the muffins

Lentil Breakfast Muffins

There are two types of breakfast people: sweet and savory. This is one for the savory breakfast lovers. As the muffins bake, the lentils almost melt, so you're left with a slightly nutty and smoky flavor. These are a great grab-and-go breakfast option. When you make a batch, you can freeze them and then take them out as needed for breakfast.

Prep Time 15 min
Cook Time 30 min
Serves 15 - 16
Prep Time 15 min
Cook Time 30 min
Serves 15 - 16

Ingredients

3/4 cup all-purpose flour
1/2 cup lentil flour
1/4 cup Tasmanian Leatherwood Honey
5 large eggs
10 slices cooked bacon, chopped
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 bunch green onions, roughly chopped (1 cup)
1 cup cooked brown lentils
1 1/2 sticks (3/4 cup) unsalted butter, at room temperature
1/4 cup firmly packed light brown sugar

Instructions

  1. Preheat the oven to 350°F. Grease two standard-sized muffin pans with nonstick cooking spray and set them aside.
  2. In a small bowl mix together the all-purpose and lentil flours, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and Tasmanian Leatherwood Honey on medium speed until light and fluffy, about 5 minutes. Alternate between adding the flour mixture and the eggs to the creamed butter mixture (add the flour mixture in three stages and the eggs in two stages, beginning and ending with the flour). Turn off the mixer, remove the paddle, and fold in the bacon, green onions, and lentils.
  4. Scoop the batter into the prepared muffin pans, filling each cup about three-quarters full. Bake for 25 to 30 minutes, or until the muffins are firm to the touch and cooked through. To check for doneness, insert a toothpick into the center of the muffins. If it comes out clean, they are finished baking. Remove the muffins from the oven and serve them right away or let them cool to room temperature on a wire rack.
  5. Store leftover muffins in an airtight container at room temperature for up to 4 days or in the freezer for up to 6 months.
  6. Please note, you can typically find lentil flour in an Asian or Indian grocery store. You can also make your own by very finely grinding brown lentils in your blender. Make sure to do a little at a time so that the lentils get finely ground. The texture should feel as fine as all- purpose flour; you don't want to see any chunks of raw lentils.

Enjoy!