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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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.
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