Mexican Chocolate Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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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 |
2 tablespoons unsweetened cocoa |
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 chocolate chips |
1/2 chopped walnuts |
1/4 cup confectioners' sugar |
Directions:
1. Note on using 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. Mash lentils with a fork in mixing bowl.
3. Add eggs, oil, sugars, and vanilla extract to lentils.
4. Mix just to combine.
5. Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
6. Add dry mixture and blend until combined.
7. Fold in chocolate chips and walnuts.
8. Pour into greased muffin tins.
9. Bake at 350 degrees F for 20-25 minutes.
10. Let cool 10-15 minutes for easy turn out.
11. Dust tops with confectioners sugar.
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