Subj : Breakfast Muckmuffin To : All From : Ben Collver Date : Fri Nov 14 2025 08:29:34 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Breakfast Muckmuffin Categories: Breakfast, Sandwiches, Vegetarian Yield: 4 Servings 2 lg Onions 2 lg Carrots 10 Meaty mushrooms; - chestnuts, shiitakes, or - baby portobellos 4 cl Garlic 1 tb Light cooking oil; plus - extra for frying & - greasing 1/2 ts Grated nutmeg 1/2 ts Ground allspice Salt; a few pinches Black pepper; - a generous grind 220 ml Chicken-style or - vegetable stock 75 g Dried red lentils 75 g Dried brown lentils 75 g Porridge oats 2 tb Stuffing mix; up to 4 tb 1 tb Sage leaves; chopped 1 tb Nutritional yeast - (optional) Plain flour; for dusting MMMMM--------------------------TO SERVE------------------------------- 4 White muffins; - sliced in half 8 sl Cheese Tomato ketchup Finely grate or very finely dice the onions, and wash and finely grate the carrots into a large mixing bowl. Grate the mushrooms, and peel and finely chop the garlic. If you have a small bullet blender or food processor, you can speed up this part simply by roughly choping the onion and garlic and halving the carrots, slinging them all in with the mushrooms and blitzing everything to smithereens. Add all the vegetables to a large non-stick frying or saute pan, and measure in the oil, nutmeg, allspice, salt, and pepper. Cook on the smallest hob ring on a very low heat for 15 minutes, until the onion starts to soften but not brown at all, and stir intermittently to disturb it and prevent it sticking and burning. Pour over the stock. Thoroughly rinse the lentils in a sieve or colander, under a cold tap, and add to the pan. Bring to the boil, then reduce to a simmer, and cook for 40 minutes until the lentils are very soft and swollen. Add the porridge oats, stuffing mix, sage and nutritional yeast, if using, and cook for 10 minutes more, stirring to combine. The oats and lentils will absorb the liquid so you may need to add a splash more, but too much will make the patty mixture too sloppy, so try not to go overboard. When the porridge oats and stuffing mix are cooked and the mixture is thick, remove from the heat and tip into a mixing bowl. Allow to cool and then transfer to the fridge to firm up for an hour, or overnight. When the mixture is cool and firm, remove it from the fridge. Heat a little oil in a non-stick frying or saute pan. Break off a piece with lightly floured hands, the size of an average egg. Roll it in your hands to form a ball, adding a little more flour if it sticks to your palms. You want a patty the width of your muffin, and quite thin--this helps it to crisp up and cook through on both sides, and stops the dreaded "soft middle" that vegetarian and vegan patties can fall victim to. You will be putting two patties in each muffin for the "double muckmuffin" experience, so don't worry if they look a little flimsy at this stage. If cooking for a crowd, preheat your oven to 160?C (fan 140oC/325?F/gas 3) and place a lightly greased baking tray on the middle shelf, and one on the shelf above. Fry each patty on a medium-high heat for 6 minutes on one side, and 4 minutes on the other. Remove and transfer to the oven, and repeat until all the mixture is used up. Place your muffins on the top shelf of the oven for a few minutes to toast. Remove and assemble: bottom half of the muffin on the plate, patty, cheese, patty, cheese, ketchup, top half. Enjoy! Recipe by Jack Monroe Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .