Directions:
- Preheat oven to 350°F Grease mini-muffin tins, or line with paper cups.
- Place lentils in TM bowl grind 5-10 seconds/speed 8. Tip out and set aside.
- Place almonds in TM bowl grind 5-10 seconds/speed 8. Tip out and add to lentil powder.
- Place parmesan in TM bowl, grind 5-10 secods/speed 8. Add to reserved almond/lentil powder. Add the salt and baking powder.
- Place zucchini and onion in TM bowl, chop 5 seconds/speed 4.
- Add oil, cook 10 minutes/100 degrees/speed 1.
- Add basil leaves to TM bowl, chop 5 seconds/speed 6.
- Add yogurt and eggs to TM bowl, mix 10 seconds/speed 4.
- Add the reserved dry ingredients back to the bowl. Mix until completely combined 10-15 seconds/speed 3.
- Pour into prepared muffin tins. Bake 25-30 minutes. These muffins freeze quite well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.8 Kcal (849 kJ) | ||
| Calories from fat | 130.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.48g | 22% | |
|---|---|---|---|
| Cholesterol | 65.03mg | 22% | |
| Sodium | 366.48mg | 15% | |
| Potassium | 518.82mg | 11% | |
| Total Carbs | 10.65g | 4% | |
| Sugars | 1.95g | 8% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 2mg | 11% | |
| Calcium | 136.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 164.21 Kcal (688 kJ) | ||
| Calories from fat | 105.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.73g | 22% | |
|---|---|---|---|
| Cholesterol | 52.66mg | 22% | |
| Sodium | 296.74mg | 15% | |
| Potassium | 420.1mg | 11% | |
| Total Carbs | 8.63g | 4% | |
| Sugars | 1.58g | 8% | |
| Dietary Fiber | 3.52g | 17% | |
| Protein | 7.91g | 20% | |
| Vitamin C | 15.2mg | 31% | |
| Iron | 1.6mg | 11% | |
| Calcium | 110.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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