Montana Pure Protein

Protein-Packed Savory Muffins

  • 2 cups Organic High Performance Lentil Flour
  • 1 cup grated zucchini
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup feta cheese, crumbled
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 cup milk
Instructions: Preheat the oven to 375°F (190°C) and grease a muffin tin. In a large bowl, mix lentil protein flour, baking powder, garlic powder, salt, and black pepper. In another bowl, whisk together eggs, olive oil, and milk. Combine the wet and dry ingredients, then fold in zucchini, red bell pepper, parsley, and feta cheese. Spoon the batter into the muffin tin and bake for 20-25 minutes or until a toothpick comes out clean. Allow the muffins to cool for 10 minutes before transferring them to a wire rack.

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