Ingredients
Equipment
Method
- Preheat and Prep: Preheat your oven to 350°F. Line a standard 12-slot cupcake tin with paper liners or lightly grease with cooking spray.
- Whisk the Base: In a large mixing bowl, whisk the two eggs until smooth.
- Add Dry Ingredients: Stir in the flour, baking powder, garlic powder, onion powder, and black pepper until a thick batter forms.
- Fold in Veggies: Gently fold in the cooked lentils, peas, broccoli, and cheese (if using) until the ingredients are evenly distributed.
- Fill the Tins: Spoon the mixture into the prepared cupcake tins, filling each about 3/4 of the way full.
- Bake: Bake for 20 minutes, or until the edges are lightly golden and the centers are firm to the touch.
- Cool to Set: Let the cups cool in the tin for at least 5 minutes before removing. This allows them to set and hold their shape.
Nutrition
Notes
The Silicone Secret: For the easiest removal, use a silicone muffin tray. These cups are moist and can occasionally stick to metal tins even when greased.
Veggie Substitutions: This recipe is very forgiving. If you don't have broccoli, try shredded carrots or finely chopped zucchini (just be sure to squeeze the extra moisture out of the zucchini first).
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezer Instructions: Flash-freeze individual cups on a baking sheet for one hour, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave for 45–60 seconds.