Earlier this year when I was in Canada, I had some of the best muffins I’ve ever tasted. I had no idea what kind they were, I just knew they were really stellar!
I asked for the recipe and when I got the paper I was stunned – these are made with lentils and flax seeds?!?!?! You’ve gotta be kidding me!!
True to form, I put the recipe away and six months later hadn’t even looked at it. But tomorrow I’m going to a pot luck and I want to take something that’s yummy AND healthy…so I pulled out the recipe.
Tonight I’ll share that recipe with you because it’s so yummy that it’s DEFINITELY a miracle!
APPLE LENTIL MUFFINS:
- 1 cup red or yellow lentils
- 1.5 cups whole wheat pastry flour
- 1/4 cup ground flax seed
- 1/3 cup walnut pieces
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 egg
- 1/2 cup pure sugar (sucanat, turbinado, etc.)
- 1/4 cup vegetable oil
- 1.5 cups apple, finely chopped
- 1 cup applesauce
- raisins or dried cranberries
Preheat oven to 350 F
In medium saucepan combine the lentils and 2 cups of water. Bring to a boil, reduce heat and simmer until the lentils break down and most of the water is absorbed, about 10 minutes (that’s where I differ – I had to leave mine in for about an hour, so I might have gotten the wrong kind). Mash the lentils and set aside to cool
In large bowl, combine flour, flax seed, walnuts, baking powder, baking soda, cinnamon and salt.
Add sugar, egg, oil, apples and applesauce to lentil puree and mix well. Combine wet and dry ingredients and mix just until all the flour is incorporated. Put into greased muffin tin and bake for 18 minutes or until golden and a toothpick comes out clean.
Eat and enjoy!!!!