I believe this recipe can be adjusted to make sandwich rolls and donuts and will update accordingly in the future. When I originally baked these, I had a crowded oven and adjusted the temperature to 365F for 18 minutes. Take that into consideration when you are checking on the doneness for these.
Red Lentil Muffins
- 6 large egg whites
- 16 oz dried lentils, soaked for 8hrs and rinsed twice
- 1 cup dry curd cottage cheese
- 1/2 tbsp vinegar
- 1/2 tsp baking soda
- ~2 tsp salt
- Optional: spices of your choosing
- Soak the lentils for 4 hours in the refrigerator. Drain, rinse, and repeat.
- Preheat the oven to 350F. Prep muffin liners/tins for baking.
- After 8 hours of soaking, drain and rinse the lentils once more and add them to a food processor. Add the egg whites. Pulse until smooth.
- Add the cheese and pulse until smooth. Scrape down the sides as needed.
- Add the vinegar, baking soda, salt, and spices via the food processor’s tube while pulsing.
- Add the mixture evenly to 22 muffin holes/liners. Bake for 18 to 25 minutes or until the tops spring back when touched. Some cracking of the tops may occur from the steam.
- Remove from the oven and allow to cool. Serve or store in the refrigerator.
I used Lucerne egg whites in the carton for this recipe and it came out to 18 tbsp (1 cup + 2 tbsp or 1 + 1/8 cups). The spices I used are as follows and are approximate: 1.5 tbsp caraway seeds, 0.5 tbsp smoked paprika, 1.5 tbsp rosemary, 1.5 tsp garlic powder, and 1 tbsp dried minced onion.