Savory Zucchini Basil Muffins with Lentils and Almonds
Indulge in these moist and flavorful Savory Zucchini Basil Muffins, made in your Thermomix. Packed with wholesome yellow lentils, crunchy almonds, fresh zucchini, and fragrant basil, these delightful mini muffins are perfect for a quick breakfast or a healthy snack on the go. Enhanced with the rich taste of Parmesan and a touch of Greek yogurt for creaminess, they offer a delightful blend of textures and tastes. These muffins also freeze beautifully, making them a convenient choice for meal prepping or unexpected guests. Whip up a batch to share with family and friends, and watch them disappear!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Yellow lentils
60 g (rinsed)
Almonds
100 g (raw)
Parmesan cheese
20 g (grated)
Salt
1 teaspoon
Baking powder
1 teaspoon
Zucchini
400 g (washed and grated)
Onions
80 g (chopped)
Olive oil
40 g
Basil leaves
25 g (fresh)
Greek style plain yogurt
120 g
Eggs
3 (large, beaten)
Instructions
1
Preheat your oven to 350°F (175°C). Grease mini muffin tins or line with paper cups.
2
Place the rinsed yellow lentils in the Thermomix bowl and grind for 5-10 seconds at speed 8. Transfer to a bowl and set aside.
3
Next, add the almonds to the Thermomix bowl and grind for another 5-10 seconds at speed 8. Combine with the reserved lentil powder.
4
Add the grated Parmesan cheese to the Thermomix bowl and grind for 5-10 seconds at speed 8. Mix this with the lentil and almond mixture, then stir in the salt and baking powder.
5
Without cleaning the bowl, add the grated zucchini and chopped onions, and chop for 5 seconds at speed 4.
6
Add the olive oil and cook the zucchini and onion mixture for 10 minutes at 100°C on speed 1.
7
After cooking, add the fresh basil leaves to the Thermomix bowl and chop for 5 seconds at speed 6.
8
Incorporate the Greek yogurt and beaten eggs into the mixture, and mix on speed 4 for 10 seconds until combined.
9
Finally, add the reserved dry ingredients back to the bowl and mix for 10-15 seconds at speed 3 until fully incorporated.
10
Pour the batter into the prepared muffin tins and bake for 25-30 minutes. Let cool before serving.
11
Enjoy your savory zucchini basil muffins warm or store them in an airtight container—or freeze them for future enjoyment!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Zucchini Basil Muffins with Lentils and Almonds?
These are moist, flavorful mini muffins made in a Thermomix using yellow lentils, almonds, fresh zucchini, and basil.
Are these muffins gluten-free?
Yes, based on the ingredients and tags, these muffins are gluten-free as they use ground lentils and almonds instead of wheat flour.
Are Savory Zucchini Basil Muffins vegetarian?
Yes, this recipe is suitable for vegetarians.
Can I freeze these muffins?
Yes, these muffins freeze beautifully, making them ideal for meal prep or unexpected guests.
How many ingredients are required for this recipe?
There are 11 ingredients in total, including lentils, almonds, zucchini, and seasonings.
What type of lentils should I use?
The recipe calls for 60g of rinsed yellow lentils.
How do I prepare the lentils?
Rinse the yellow lentils and grind them in the Thermomix for 5-10 seconds at speed 8.
What kind of almonds are needed?
You should use 100g of raw almonds.
How are the almonds processed in the recipe?
The raw almonds are ground in the Thermomix for 5-10 seconds at speed 8.
Do I need to grate the Parmesan cheese beforehand?
The recipe involves grinding 20g of Parmesan cheese in the Thermomix for 5-10 seconds at speed 8.
How much zucchini is used?
The recipe requires 400g of washed and grated zucchini.
What type of onions should be used?
The recipe calls for 80g of chopped onions.
What is the purpose of Greek yogurt in this recipe?
Greek yogurt is added to provide creaminess and enhance the texture of the muffins.
What oven temperature is required?
Preheat your oven to 350°F (175°C).
How long do the muffins need to bake?
The muffins should be baked for 25-30 minutes.
Can I use a regular muffin tin?
The recipe recommends using mini muffin tins or lining them with paper cups.
How much olive oil is needed?
You will need 40g of olive oil.
When do I add the basil?
Fresh basil leaves are added to the Thermomix bowl after cooking the zucchini and onion mixture.
How long should I cook the zucchini and onion mixture?
Cook the mixture for 10 minutes at 100°C on speed 1.
What speed do I use to chop the zucchini and onions?
Chop the zucchini and onions for 5 seconds at speed 4.
How many eggs are required?
The recipe uses 3 large, beaten eggs.
What speed is used for mixing the final batter?
Mix the final batter for 10-15 seconds at speed 3 until fully incorporated.
Do I need to clean the Thermomix bowl during the process?
No, several steps specify proceeding without cleaning the bowl to save time.
Is there baking powder in the recipe?
Yes, one teaspoon of baking powder is included.
How much salt is added?
The recipe calls for one teaspoon of salt.
Are these muffins suitable for breakfast?
Yes, they are described as perfect for a quick breakfast or a healthy snack.
What is the best way to store these muffins?
Store them in an airtight container to maintain freshness.
Should I serve them warm or cold?
They can be enjoyed warm or stored for later; both ways are delicious.
How much fresh basil is needed?
The recipe requires 25g of fresh basil leaves.
What is the primary equipment used for this recipe?
A Thermomix is the primary tool used for grinding, chopping, and cooking the ingredients.