Cinna-Lentil Muffins
photo by Stephanie Z.
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 muffins
ingredients
- 3⁄4 cup cooked lentils (see note)
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 1⁄2 teaspoon salt (omit if using canned lentils)
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon baking powder
- 3⁄4 cup flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1⁄2 cup cooking oil
- 1⁄2 cup raisins
- 1⁄2 cup chopped walnuts
- 1⁄4 cup confectioners' sugar
- softened cream cheese
directions
- 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.
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Reviews
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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".
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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.
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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.
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Tweaks
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I doubled the tecipe, except for sugars, eggs, and oil, threw in a large ripe banana, and used whole wheat flour. Also my lentil mixture was half cooked red lentis and half cooked quinoa. I got 12 regular sized muffins, had to bake an extra 10 min or so til done thru. Toddler approved, at least in my house.
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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!
RECIPE SUBMITTED BY
princess buttercup
United States