Lentil Carrot Spice Muffins
Lentils put a new twist on the classic carrot cake recipe.
- Serving Size 1 muffin
- Calories 221
- Fat 7 g
- Saturated Fat 1 g
- Cholesterol 32 mg
- Carbohydrate 34 g
- Fibre 2 g
- Sugars 16 g
- Protein 6 g
- Sodium 166 mg
- Potassium 163 mg
- Folate 89 mcg
- Iron 2 mg
- 1/2 cup (125 mL) brown sugar
- 3/4 cup (175 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 1/3 cup (75 mL) canola oil
- 2 eggs
- 1 cup (250 mL) lentil purée (see tips)
- 1 cup (250 mL) shredded carrots
- 1 cup (250 mL) all-purpose flour
- 3/4 cup (175 mL) whole wheat flour
- Pinch salt
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) nutmeg
Preheat oven to 350°F (180°C).
Spray muffin tin lightly with nonstick spray. Mix both sugars, vanilla, canola oil, and eggs in medium bowl until well blended. Add lentil purée and shredded carrots.
In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon, and nutmeg. Blend dry ingredients with lentil carrot mixture until fully incorporated.
Pour mix into prepared muffin pan and bake for 20-25 minutes. Check to see if they are done with a toothpick inserted in centre; if removed clean, they are done.
Remove from oven and let cool in tray for a few minutes, remove, and let cool on cooling rack.
- Lentil purée: drain and rinse 1 can (19 oz/540 mL) lentils or 2 cups (500 mL) cooked lentils. Place in food processor, add 1/2 cup (125 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. This makes approximately 1 1/2 cups (375 mL) of lentil purée.
- Unused lentil purée can be store in an airtight container for 1 to 3 days in the refrigerator or frozen for up to 6 months.
- Lentil purée can be used in other baking recipes or added to soups, stews and pasta sauces for thickening as well as extra fibre and protein.