Cheese, cranberry and lentil muffins

These are great for breakfast, or a snack any time of the day. No sugar (except for the dried cranberries which are generally sweetened), fairly low fat, and with lots of fibre from the lentils.

1 cup cooked lentils
1 cup dried cranberries
2 cups self-raising flour
80g grated cheddar
1 egg lightly beaten
2 tbsp vegetable oil
1 cup low-fat milk
¼ cup lemon juice

Cook lentils. Mix the lentils with egg, oil, milk and lemon juice. Gently fold in the cheese, flour and cranberries. Place into lightly greased muffin pan. Bake at 180c for 30 mins or until cooked.

Makes 12-14.

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