Greek · Snack
Baked Lentil Feta Mini Muffins
Savoury mini muffins of cooked brown lentils, feta, and oregano with fresh mint, batch-baked for a Greek vegetarian snack.
$
25 minsPrep
22 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
385Calories
18gProtein
16gFat
38gCarbs
2gSugar
8gFiber
520mgSodium
38mgChol
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Instructions
1
Prep
Rinse 72g lentils, simmer in 216ml cold water for 20–22 minutes until tender, drain, cool fully. Crumble 60g feta, slice 1 scallion, chop 1 tbsp parsley and 0.5 tbsp mint, zest 0.5 lemon. Measure 20g chickpea flour, 12g flaxseed, 8g chia seeds, 0.75 tsp oregano, salt, and pepper.
2
Bake 1
Preheat oven to 190°C (375°F). Grease a 12-hole mini muffin tin generously with 0.5 tbsp olive oil, preparing 6 holes total.
3
Build
In a medium bowl, fold cooled lentils, feta, scallion, chickpea flour, flaxseed, chia seeds, parsley, mint, lemon zest, oregano, salt, pepper, and 1 tbsp olive oil until a thick, cohesive mixture forms.
4
Bake 2
Divide mixture evenly between 6 mini muffin holes, pressing firmly so each is packed full. Bake at 190°C for 20–22 minutes until golden, firm to touch, and edges crisp.
5
Rest
Cool in the tin 10 minutes, then run a knife around each muffin and lift onto a rack to cool fully.
6
Plate
Portion into 2 airtight containers of 3 mini muffins each. Refrigerate up to 4 days or freeze up to 60 days. Reheat at 160°C for 8 minutes (12 minutes from frozen) or serve cold with cucumber slices or Greek salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 72g (2.5 oz) dried brown or green lentils
- 60g (2.1 oz) feta cheese
- 1 scallion
- 20g (0.7 oz) chickpea flour
- 12g (0.4 oz) ground flaxseed
- 8g (0.3 oz) chia seeds
- 3g (small pinch) fresh flat-leaf parsley
- 2g (small pinch) fresh mint
- 0.5 medium lemon
- 0.75 tsp dried oregano
- 0.1 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 18ml (1 tbsp + 0.5 tsp) extra-virgin olive oil