Gingery Health Nut Breakfast Muffins

Based very loosely on the Cinna-Lentil Muffins. These definitely taste like health food, but I enjoy them nonetheless.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 1  cup flour
• 1⁄2 cup sugar
• 1  cup  cooked red lentil (unsalted)
• 2  eggs, room temperature
• 2  tablespoons honey
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1  tablespoon ground ginger (or more, to taste)
• 5  tablespoons flax seeds
• 3⁄4 teaspoon baking powder
• 3⁄4 cup walnuts, chopped
• 3⁄4 cup  dried apricot, chopped

Directions

1. Oven at 350°F.
2. In blender, mix eggs, lentils, salt, vanilla extract, sugar, honey until smooth.
3. Mix dry stuff: baking powder, flour, flax seeds, dried fruit, nuts.
4. Add liquid to dry ingredients, mix until *just* combined.
5. Bake 20 minutes. Turn at halfway point for even cooking.
6. Notes:
7. Any desired combination of dried fruit and nuts is appropriate.
8. Optional: 1/4-1/2 cup applesauce for texture. I personally find the texture fine without.