Lentil, Ricotta and Herb Muffins

Ingredients

• 1/4 cup red lentils
• 1 1/3 cups low-fat milk
• 150 g low-fat ricotta
• 2 eggs
• 1/4 cup salt-reduced tomato paste
• 1/2 cup spring onions (finely chopped)
• 1/3 cup parmesan (grated)
• 3 tbsp fresh parsley (chopped)
• 2 tbsp snipped fresh chives
• 1 1/2 cups wholemeal plain flour
• 1/2 cup white self-raising flour
• olive oil (for greasing)