Mini Lentil Cakes

These cakes have the consistency of muffins.  I got the recipe from Food and Drink Early Summer 2014…but I am leaving out the cheese icing…I don't think they need it.  I did put some goat cheese on some of them though and it was very nice.  These are a nice snack for lunch or a side on a dinner plate.

1 cup split red lentils
2/3 cup milk, divided
1/2 cup melted butter
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1 tbsp ground cumin
2 tbsp granulated sugar
1/2 tsp salt
2 large eggs

1. Place lentils in a bowl and cover with enough cold water to come 2 inches above the lentils.  Soak 4 hours at room temperature or overnight in refrigerator.
2. Preheat oven to 350F.  Spray or oil 36 mini muffin cups.
3. Drain lentils well and place in food processor or blender with 1/3 cup milk.  Pulse until evenly ground and then whirl until pureed.  Melt butter and set aside to cool.
4. In a large bowl, use a fork to stir flour with baking powder, cumin, sugar and salt.  In another bowl, whisk eggs with remaining 1/3 cup milk, then whisk in melted, cooled butter.  Pour into flour mixture and stir to mix.  Stir in lentil puree.
5. Immediately spoon just enough batter into each cup to fill three quarters full, about a level tbsp for each.  Bake in centre of oven until cakes are golden and bounce back when lightly tapped, 5 to 18 minutes.  Remove to a rack to cool for 5 minutes, then run a knife around cake edges to loosen.  Remove and place on a baking rack to cool.