Salty muffin gluten free rich in protein Syrian (meditarian)

Hello, Hive account@foodiesbeehive community and friends in Hive worlds! Greetings! This is my entry for the monthly contest announced by host Hive account@sirenahippie. The theme is "salty food from another country." Since I am Indian and live in Norway, I cannot make something from India or Norway due to the contest rules.

Last week, I visited my usual international store to buy some vegetables. The owner, Aadib, is Syrian. Fortunately, his wife was there that day, so I asked her for an easy and convenient recipe from her country that she would like to share with me. She was happy to help, but as she doesn't read or write English or Norwegian, she said she would ask her son to write down a recipe for me. When I got home, she sent me a recipe for lentil muffins via WhatsApp. The boy is very clever to explain everything in detail. Although I'm not sure what it's called in their language, I found the recipe to be easy to make, delicious, and suitable for breakfast, tea time, travel, picnics, and even parties.

Ingredients: 1 cup soaked red lentils 3 eggs 3 mangold leaves instead of the original parsley. 1 tsp baking powder 1/4 tsp chili flakes 1 tsp salt 1 tsp black seeds kalonji or nigella seeds 1/4 cup of oil 1/4 cup of cottage cheese 1/4 cup of yogurt 1 tbsp. pumpkin seeds or sunflower seeds.

Wash and soak lentils until they get bigger and soft. around 4-5 hours.

Drain the water leave the lentils in a strainer for a few minutes.

Add eggs to the lentils. Than oil. Using an immersion mixer/blender make a grainy paste of it.

It is like this.

In the blended lentils add cottage cheese. chop mangold or parsley and add it Add yogurt Then chili, salt, and nigella seeds.

Add baking powder

Mix all using a whisk.

Batter is ready

Fill the muffin molds. and put a few pumpkin seeds on top. Put in the preheated oven at 180 C

bake it for around 40 minutes.

After 40 minutes make a pin test. If the pin is clear it has been done. Remove from the oven let it cool for a few minutes.

Remove the muffin from the mold.

Here are the muffins ready to eat.

I am quite sure I am missing parsley from the original recipe. But it is how I made it. Thank you for stopping by. Have a great summer/winter/monsoon.