Chickpea Dahl Muffins

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​You can keep these muffins in an airtight container in the fridge for up to 5 days if they last that long!
Time Taken: 40 minutes                                       Difficulty: Easy

​You will need:
  • ​100g of rice
  • ​Mild curry powder
  • ​1 can of Chickpea Dahl Lentils
  • 2 eggs
  • ​1 small diced onion
  • frylight

Method:
  1. ​Boil off the rice for the recommended time with a tsp of curry powder in the water for flavour and preheat the oven to 200oC. ​
  2. ​Meanwhile, pour the tin of chickpea dahl, diced onion and 1 tsp of curry powder in a large bowl and add the eggs.
  3. ​Combine the chickpea mix and once the rice is cooked, add it to the bowl. Mix again so that the rice is thoroughly distributed. 
  4. ​Spray a deep muffin tin with frylight and distribute the mixture evenly between the tin (I had to make it in two batches) so that each compartment is 3/4 full.
  5. Pop into the oven for 30 minutes or until they are golden brown on the top.
  6. Remove from the tin and allow to cool on a rack and enjoy.