These muffins are delicious; whole grain, with a slight sweetness and some pineapple and raisins thrown in for good measure. Of course they also have a secret ingredient. Well, maybe not so secret if you look at the picture close enough. Still can’t tell? Ok, check out this next picture.
If you guessed red lentils, you guessed right! When I think about baking I don’t often think about using lentils. But in late January I received an email from Canadian Lentils about their Recipe Revelations contest, the idea for muffins sprang to mind. Originally I wanted to imitate morning glory muffins, but I didn’t have a lot of the ingredients for them, so I scratched that idea. And my first try at this muffins included some grated carrot, which I eliminated after for simplicity sake; it just wasn’t needed.
According to my
guinea pigs taste testers, these muffins are delicious; cake-like in texture, and just sweet enough. For those among us who are extra sensitive there might be a slightly after taste, but most people didn’t even notice. The recipe makes a lot of small muffins; perfect for snacks! Or some big cake muffins for those extra hungry days.
I have to say my brain is buzzing with other ways to incorporate lentils into my baked goods. After this I feel like the possibilities are endless; muffins, cake, cookies…. maybe even bread. And if you replace the regular wheat flour, these make an excellent gluten-free high fiber ingredient. Other than fiber these little gems pack a serious nutrition punch; they’re a great source of iron, and make a full protein when combined with a grain (like whole wheat flour…).
Now that I’ve convinced you that not only are these delicious, but healthy too, why not move on to the recipe?
Good Morning Muffins
Serves: 18 muffins
Time: ~30-40 minutes (including prep and baking)
1 cup cooked red lentils
1 & 1/3 cup whole wheal flour
3/4 cup canned pineapple tidbits, 1/2 cup of the pineapple juice reserved
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp vanila
1/2 cup canola (or vegetable oil of choice) oil
1/2 cup raisins
1. Preheat oven to 350*, and grease the muffin tins.
2. Using a blender, create a lentil puree using the cooked lentils and 1/2 cup of reserved pineapple juice.
3. In a large bowl mix together the dry ingredients; flour, sugar, baking soda, baking powder, and salt.
4. In a medium bowl mix together the wet ingredients; pureed lentils, vanilla, egg, and canola oil.
5. Add the wet ingredients to the dry and combine until just mixed; there should be no flour left but the batter will be a little lumpy. This is the time to add the pineapple tidbits and raisins.
6. Next scoop the batter into the muffin tins, filling them roughly 3/4 full if you want to make 18 muffins. Place the tins in the oven, and baking for 15 to 20 minutes (my oven runs hot, so I actually probably cooked them for 12 minutes).
To check for doneness, simply use a knife or tooth pick; prick the center of a muffin and if it comes out with just a crumb or too they’re finished. If there’s still batter, put them back in for a minute or two!).
7. Allow muffins to cool on a wire rack – enjoy by themselves, or with a little butter for a yummy snack.
So what’s your favourite way to use lentils? Have you ever used them in a baking recipe?