1 1/2 tsp
whole cranberries, fresh or frozen
1 1/4 cup
PREHEAT oven to 375F (190C). 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 butter and 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 three-quarters of the way full. Bake 20-25 minutes or until toothpick inserted in centre of muffins comes out clean.
*Lentil purée: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water, and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar to baby food, about 5 minutes. Scrape down sides of the bowl as needed. Refrigerate or freeze unused lentil puree for your next batch!
Based on a serving of 1 muffin
Energy: 251 calories
Protein: 5 g
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Potassium: 154 mg