Food & Health

Cranberry Orange Muffins

Serving Size: 1 muffin
Makes: 12 muffins

Source of: Fibre, Vitamin C, Folate, Iron
Vegetarian

Ingredients

500 mL
all-purpose flour
2 cups
7 mL
baking powder
1 1/2 tsp
dash
salt
dash
125 mL
unsalted margarine
1/2 cup
175 mL
granulated sugar
3/4 cup
2
eggs
2
250 mL
lentil puree*
1 cup
175 mL
orange juice
3/4 cup
1
zest of whole orange
1
300 mL
whole cranberries, fresh or frozen
1 1/4 cup


Directions

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!

Nutrition Facts

Based on a serving of 1 muffin

Energy: 251 calories
Protein: 5 g
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Carbohydrates: 37 g
12%
Fibre: 2 g
8%
Sodium: 47 mg
2%
Potassium: 154 mg
Vitamin C: 9 mg
15%
Folate: 11 mcg
5%
Calcium: 18 mg
2%
Iron: 2 mg
11%
Calories from Fat:
32%





What is a Pulse?
Recipes
Canadian Pulse Suppliers
Upcoming Events
Pulse Industry Food & Health Environment News + Multimedia About Us Privacy Policy Home
  Copyright © 2017 Pulse Canada. All rights reserved.