Cranberry Orange Muffins
The addition of lentils puree, cranberries and orange zest make this a refreshing muffin for breakfast or snack time!
Servings 12 muffins
Calories 252
Ingredients
- 2 cups (500 mL) all-purpose flour
- 1 1/2 tsp (7 mL) baking powder
- pinch of salt
- 1/2 cup (125 mL) unsalted margarine
- 3/4 cup (175 mL) granulated sugar
- 2 eggs
- 1 cup (250 mL) lentil purée (see notes)
- 3/4 cup (175 mL) orange juice
- zest of whole orange
- 1 1/4 cup (300 mL) whole cranberries, fresh or frozen
Instructions
- Preheat oven to 375°F (190°C). Prepare muffin tins with large muffin cup liners or lightly grease sides of tin.
- In a medium bowl, stir together flour, baking powder and salt.
- In a mixing bowl, blend together margarine, sugar and eggs. Add lentil purée, orange juice and zest.
- Fold in dry ingredients until just blended and add cranberries.
- Spoon mixture into prepared pan filling cups 3/4 full.
- Bake 20-25 minutes or until toothpick inserted in center of muffins comes out clean.
- Remove from oven and let cool in pan for 5-10 minutes, then remove muffins and let cool completely on wire rack.
Notes
- To make lentil purée: drain and rinse 1 can (19 oz/540 mL) lentils. Place in food processor, add 1/2 cup (125 mL) hot water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time to reach the proper consistency.
- Unused lentil purée can be stored in an airtight container for 1-3 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 or chili for thickening as well as added protein and fibre.
Nutrition
Serving Size: 1muffin | Calories: 252 | Total Fat: 10g | Saturated Fat: 2g | Carbohydrate: 36g | Fibre: 2g | Sugars: 15g | Protein: 6g | Cholesterol: 32mg | Sodium: 169mg | Potassium: 158mg | Iron: 2mg