Cinna-Lentil Muffins

READY IN: 35mins
YIELD: 12 muffins




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