Thermomix Zucchini Basil Muffins

Adapted from a recipe at Justbento.com I make mini-muffins, which yields about 40

• Ready In: 40 mins
• Serves: 20
• Yields: 40 mini muffins

Ingredients

• 60  g yellow lentils
• 100  g  almonds
• 20  g parmesan cheese
• 1  teaspoon salt
• 1  teaspoon baking powder
• 400  g zucchini
• 80  g onions
• 40  g olive oil
• 25  g basil leaves
• 120  g yogurt, greek style plain
• 3  eggs

Directions

1. Preheat oven to 350°F Grease mini-muffin tins, or line with paper cups.
2. Place lentils in TM bowl grind 5-10 seconds/speed 8. Tip out and set aside.
3. Place almonds in TM bowl grind 5-10 seconds/speed 8. Tip out and add to lentil powder.
4. Place parmesan in TM bowl, grind 5-10 secods/speed 8. Add to reserved almond/lentil powder. Add the salt and baking powder.
5. Place zucchini and onion in TM bowl, chop 5 seconds/speed 4.
6. Add oil, cook 10 minutes/100 degrees/speed 1.
7. Add basil leaves to TM bowl, chop 5 seconds/speed 6.
8. Add yogurt and eggs to TM bowl, mix 10 seconds/speed 4.
9. Add the reserved dry ingredients back to the bowl. Mix until completely combined 10-15 seconds/speed 3.
10. Pour into prepared muffin tins. Bake 25-30 minutes. These muffins freeze quite well.