-
-
Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
- 50g porridge oats
- 150g self-raising wholemeal flour
- 150g self-raising flour
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 50g flaked toasted almonds
- 75g ready to eat dried apricots, chopped
- 150g fresh blueberries, lightly rinsed
- 3 tbsp clear honey, slightly warmed
- 2 medium eggs, beaten
- 300ml buttermilk or low fat natural yoghurt
- 1 tsp icing sugar to decorate, optional
Feel Good Apricot & Oatmeal Muffins
- Serves 8
- 3/5 difficulty
- 20 minutes
Eat yourself healthy with this delicious treat! Makes 8-10 muffins.
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Place the porridge oats with the flours, baking powder and ground cinnamon into a mixing bowl and stir in the flaked toasted almonds, apricots and the fresh blueberries.
- In a food processor liquidise the tofu and add the buttermilk or yoghurt, warmed honey and eggs, blend gently.
- Add the liquids to the bowl; stir gently to give a soft dropping consistency. Take care not to over mix.
- Spoon the mixture into paper or silicone muffin cases placed in muffin trays. Bake in a preheated oven for 15-20 minutes or until golden.
- Serve warm, sprinkled with a little icing sugar.
Comments
Leave your comment