CINNA-LENTIL MUFFINS

Cinna-Lentil Muffins image

Provided by princess buttercup

Time 35m

Yield 12 muffins

Number Of Ingredients 15

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

Steps:

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.
Preheat oven to 350 degrees F.
Mash lentils with fork in mixing bowl.
Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
Add dry mixture and blend until combined; fold in raisins and walnuts.
Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
Serve with softened cream cheese.