1 c Joseph's Grainery Lentils, cooked
butter, as needed
2 c bisquick
1 c milk
1 c cereal flakes, crushed
Directions: Preheat oven to 350 degrees. Place a dab of butter in each cup of a muffin tin, put in oven just long enough to melt the butter.
Combine the lentils, bisquick and milk; mix lightly. The mixture should be very moist. Add cereal flakes and stir to mix well. Fill buttered muffin cups 1/2 full. Bake at 350 degrees for 10 to 12 minutes.
Recipe from Cooking with the Protien Twins - Dry Peas & Lentils by Betty Lowe Janson