6 Reviews

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Carol in Cabo September 02, 2012

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".

0 people found this helpful. Was it helpful to you? [Yes] [No]
Lee_tah March 31, 2010

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
marykoehn November 02, 2009

Love them! I used red lentils and could not even tell they were in there. I lowered the fat by replacing half of the oil with apple sauce and used egg whites. I did not use the confectioners sugar and they as they are sweet enough as is. Also did not use any cream cheese. Thanks for posting, I'll make them again for sure.

0 people found this helpful. Was it helpful to you? [Yes] [No]
VegSocialWorker September 15, 2007

I was excited to find a recipe that would help me increase protein in muffins. Everyone loved this recipe. I ground the walnuts and replaced the raising with blueberries. The next time I make it, I think I'll use apples in order to reduce the oil and I'll also cut the sugar in half. If you want a desert-like muffin, keep them the same, but if you're looking for a more breakfast muffin, you might want to reduce the sugar.

0 people found this helpful. Was it helpful to you? [Yes] [No]
akolodji July 05, 2007

I saw this recipe in RSC #9's Hidden Gems and was intrigued by the use of lentils in muffins. What a creative way to add fiber and protein to muffins! I used dry red lentil as recommended and almonds instead of walnuts. They came out very tasty! I loved how the cinnamon, raisins, and almonds complemented each other. I was surprised that the recipe called for so little baking soda and baking powder for leavening, but I thought that the eggs might help the muffins to rise. In the future, I'll probably double the baking soda and baking powder to make them a little fluffier. I also will try unsweetened applesauce in place of the oil to make them lower in fat. Thanks princess buttercup!

0 people found this helpful. Was it helpful to you? [Yes] [No]
poo235 April 23, 2007
Cinna-Lentil Muffins