About the Recipe
This delicious fall muffin recipe has the added benefit of pulses which are a great source of protein and fiber. Recipe courtesy of Canadian Pulse Industry
Ingredients
60 ml dry red lentils
250 ml all-purpse flour
250 ml oats
125 ml packed brown sugar
5 ml baking powder
2 ml baking soda
5 ml cinnamon
1 ml salt
250 ml applesauce
175 ml yogurt
60 ml canola oil
1 large egg
125 ml raisins or other dried fruit
Preparation
Preheat the oven to 400°F (200°C). In a small saucepan, cover the red lentils with water by about an inch, and bring to a boil; simmer for 15-20 minutes, until the lentils are very soft. Drain well in a sieve and set aside.
In a large bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt; set aside. In a medium bowl, stir together the applesauce, yogurt, oil and egg. Add to the dry ingredients along with the cooked lentils and stir until almost combined; add the raisins and stir just until blended.
Divide the batter among 12 paper-lined muffin cups, filling them. Bake for 25-30 minutes, or until golden and springy to the touch. Tilt them in their pans to help them cool.