Cinna-Lentil Muffins

Excited to try this one! I'll probably add carrot or apple (both?), and skip the walnuts and cream cheese. I bet it would be good gluten free, too.

From Recipezaar.com
By: princess buttercup
Aug 12, 2002

Makes: 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

1. 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.

2. Preheat oven to 350 degrees F.

3. Mash lentils with fork in mixing bowl.

4. Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.

5. Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.

6. Add dry mixture and blend until combined; fold in raisins and walnuts.

7. Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.

8. Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.

9. Serve with softened cream cheese.