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Cinna-Lentil Muffins

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Make and share this Cinna-Lentil Muffins recipe from Food.com.

by princess buttercup·published 2002-08-12

Quick Breads

Servings

12 muffins

Total time

35 min

prep 15 min

Calories / serving

263 kcal

Ingredients (15)

serves

Instructions (9 steps)

01Note 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.
02Preheat oven to 350 degrees F.

03Mash lentils with fork in mixing bowl.

04Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.

05Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.

06Add dry mixture and blend until combined; fold in raisins and walnuts.

07Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.

08Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.

09Serve with softened cream cheese.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.