Red Lentil, Carrot, Zucchini and Cream Cheese Centre Muffins

Red Lentil, Carrot, Zucchini and Cream Cheese Centre Muffins

These muffins are my breakfast on the go. Think about it. They come with protein in the form of little red pebbles, greens and a mighty good chunk of creamy calcium and the best part…unmessy + holdable. What more do you need to fuel up and get ready for the day? Throw one in your kid’s lunch bag or grab one on your way out to work.

You could, if you want, push the one piece of cheese almost all the way to the bottom and top it with another chunk. I know. More calories. But, you need this to get you going till lunch. That is my excuse.

They are best served warm…when the cream cheese is gooey. To make them extra special, smear some strawberry or any berry jam on top and feel your stress melting away with these super moist unmessy + holdable muffins!

Red Lentil, Carrot, Zucchini and Cream Cheese Centre Muffins

Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Vegetarian
Meal type Breakfast


  • 1/2 cup Raw Red Lentils
  • 1 cup Carrot (Shredded)
  • 1 cup Zucchini (Shredded)
  • 1 cup Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1 cup Sugar
  • 100g Salted Butter (Melted)
  • 4 Large Eggs
  • 1 tablespoon Baking Powder
  • 200g Cream Cheese (Cubed (1X1 inch))


Let's start by cooking the washed lentils (wash them until the water runs clear) in 1.5 cup water for about 15 minutes on medium heat with the lid on. Let the lentils soak up any reminder water and turn into a mush.
In a large mixing bowl, sift in the flours, sugar and baking powder.
Add the shredded vegetables and lentils to this. Combine.
Add the eggs and melted butter into this and stir to combine well. The butter should not be hot. You don't want scrambled eggs in the muffin batter.
Preheat the oven to 400 degrees and line a muffin tray with paper liners.
Spoon some batter into each paper liner (enough to cover 1/4th of the depth of the liner), place a cube of cream cheese in the middle and spoon over the rest of the mixture. Do not fill the liners completely. Leave some room for the muffins to expand.
Bake for 18-20 minutes, or until a toothpick inserted into the side of a muffin comes out dry and clean. I say side, because we have cream cheese in the middle.
Cool the muffins on a wire rack.

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