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    You are in: Home / Recipes / Cinna-Lentil Muffins Recipe
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    Cinna-Lentil Muffins

    Cinna-Lentil Muffins. Photo by poo235

    1/2 Photos of Cinna-Lentil Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 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. 2
      Preheat oven to 350 degrees F.
    3. 3
      Mash lentils with fork in mixing bowl.
    4. 4
      Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
    5. 5
      Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
    6. 6
      Add dry mixture and blend until combined; fold in raisins and walnuts.
    7. 7
      Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
    8. 8
      Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
    9. 9
      Serve with softened cream cheese.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on September 02, 2012

      55

      A friend who never sends recipes suggested I try this. WOW! I substituted Spenda for the sugar and chopped sugar-free chocolate for the nuts and it was amazing!!!!! Thanks for posting, Princess!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010

      55

      Love this recipe. I was looking for a way to use up my stockpile of lentils that wasn't either a curry or a soup and found your recipe. What a little gem! I made it with extra baking soda & powder as "poo" recomended, didn't like the result.. just made me notice the lentils because they were the bits that didn't fluff up! :) So the second time I made them just as the recipe.. love them! They freeze well, so if I need a quick cupcake.. just ice with cream cheese icing and put a walnut 1/2 on top. Tell everyone they are "Cinnamon Walnut Muffins".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      55

      These are delicious. I used 1/2 cup brown sugar only, I subbed out the oil for applesauce, used no raisins or nuts and no cream cheese/sugar topping. They were very sweet and moist, great recipe! My children loved them!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cinna-Lentil Muffins

    Serving Size: 1 (830 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 291.3
     
    Calories from Fat 119
    41%
    Total Fat 13.2 g
    20%
    Saturated Fat 1.7 g
    8%
    Cholesterol 31.0 mg
    10%
    Sodium 169.3 mg
    7%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 4.5 g
    18%
    Sugars 23.7 g
    94%
    Protein 5.9 g
    11%

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