whole wheat flour
each cinnamon and nutmeg
PREHEAT oven to 350ºF(180ºC). Spray muffin tin lightly non-stick spray.
Mix both sugars, vanilla, canola oil and eggs in medium bowl until well blended. Add lentil puree and shredded carrots.
In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon and nutmeg.
Blend dry ingredients with lentil carrot mixture until fully incorporated.
Pour mix into prepared muffin pan and bake at 350ºF(180ºC) for about 20-25 minutes. Check to see if they are done with a toothpick inserted in centre, if removed clean, they are done.
Remove from oven and let cool in tray for a few minutes, remove and let cool on cooling rack.
*Lentil Puree: 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: 244 calories
Protein: 5 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 31 mg
Potassium: 186 mg