Cinna-Lentil Muffins

READY IN: 35mins
Top Tweak by Amber J.

I doubled the tecipe, except for sugars, eggs, and oil, threw in a large ripe banana, and used whole wheat flour. Also my lentil mixture was half cooked red lentis and half cooked quinoa. I got 12 regular sized muffins, had to bake an extra 10 min or so til done thru. Toddler approved, at least in my house.

Ingredients Nutrition

Directions

  1. Note on lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes; (may need to add a small amount of water); cool and measure.
  2. Preheat oven to 350 degrees F.
  3. Mash lentils with fork in mixing bowl.
  4. Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
  5. Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
  6. Add dry mixture and blend until combined; fold in raisins and walnuts.
  7. Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
  8. Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
  9. Serve with softened cream cheese.

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