Good Morning Muffins

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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.

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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?

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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 egg
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.

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So what’s your favourite way to use lentils? Have you ever used them in a baking recipe?