Red lentil muffins

Ingredients for 12 servings:

• 350 g lentils, red, ground
• ½ tsp black cumin, ground
• 10 peppercorns, ground
• 2 tsp, leveled baking powder
• 2 tsp, leveled salt
• 1 tsp sugar
• 500 ml carbonated mineral water, possibly up to 550 ml
• 100 g bell pepper, cut into strips, frozen
• 50 g onion(s), finely chopped
• 1 clove(s) garlic, finely chopped
• Fat, for 1 muffin tray

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free, vegan

Combine the dry ingredients. Mix the bell pepper strips, onion, and garlic clove in the same way, mixing well. Slowly add 500–550 ml of water, stirring on medium heat for about 3 minutes. Pour into the greased muffin cups. Place in a cold oven and bake at approximately 130–140°C (convection oven) for about 45–55 minutes. Use a needle to test the dough, but it will still be visible. Place a board over the dough, flip it over with the baking sheet, remove the baking sheet, and let it cool. My own recipe.