Montana Pure Protein

Lentil Flour Spinach and Feta Muffins

• 2 cups Organic High Performance Lentil Flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 eggs
• 1 cup milk
• 1/4 cup olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a large bowl, combine lentil flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk together eggs, milk, and olive oil.
4. Mix the wet and dry ingredients until well combined, then fold in spinach and feta cheese.
5. Spoon the batter into the muffin tin and bake for 20-25 minutes or until the tops are golden brown.
6. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

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