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    You are in: Home / Recipes / Mexican Chocolate Muffins Recipe
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    Mexican Chocolate Muffins

    Mexican Chocolate Muffins. Photo by HeatherFeather

    1/1 Photo of Mexican Chocolate Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

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    Units: US | Metric


    1. 1
      Note on using 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
      Mash lentils with a fork in mixing bowl.
    3. 3
      Add eggs, oil, sugars, and vanilla extract to lentils.
    4. 4
      Mix just to combine.
    5. 5
      Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
    6. 6
      Add dry mixture and blend until combined.
    7. 7
      Fold in chocolate chips and walnuts.
    8. 8
      Pour into greased muffin tins.
    9. 9
      Bake at 350 degrees F for 20-25 minutes.
    10. 10
      Let cool 10-15 minutes for easy turn out.
    11. 11
      Dust tops with confectioners sugar.

    Ratings & Reviews:

    • on March 01, 2004


      Very good. These have a rich, brownie cuplike-like taste & texture and a very good flavor. Most of the lentils disappeared into the batter, creating a very moist cupcake/muffin and they looked very nice when dusted with the powdered sugar - although I could easily see these iced with a chocolate frosting. I used dried lentils, following the instructions in step 1 and found that while my lentils were tender after the 20 minutes, they needed far longer time to get soft enough to mash. Next time, I would cook them longer still and puree them in a blender before adding to the muffins.

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    • on March 19, 2008


      I'd give these more stars if i could! One of the best muffins I've ever had. I replaced the oil with vanilla yogurt and just chopped up leftover dark chocolate Valentines day hearts for the chips. Used regular dried lentils and added a bit extra cocoa. I just love them! They remind me of brownies. And the Cinnamon really gives them a flavor all their own. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2010


      Another great way to use lentils without the "this is good for you" flavour :). Added an extra tablespoon of cocoa powder and sprinkled a few extra choc chips on top. The lentils really give the muffins a chewy top and soft middle... mmm. I sometimes change the cinnamon for 1 tsp instant coffee powder.

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

    Read All Reviews (7)


    Nutritional Facts for Mexican Chocolate Muffins

    Serving Size: 1 (801 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 250.1
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 2.7 g
    Cholesterol 31.0 mg
    Sodium 169.0 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 2.0 g
    Sugars 23.8 g
    Protein 3.4 g

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