1 c flour1 c quick-cooking oats
1/2 c sugar
1/4 c brown sugar
1 t baking powder
1/2 t. baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1 1/2 c lentil puree
2 c chopped apples
Mix all the ingredients and spoon batter into 12 greased muffin cups. Bake at 400 degrees for 15-17 minutes.
Lentil puree
1. Pick over a bag (1 pound) of lentils to check for any unwanted debris such as small rocks. Rinse.
2. Fill a pot with water and simmer lentils about 30 minutes or until tender. Add additional water as they cook if necessary. You want the lentils to be juicy as they cook.
3. Puree cooked lentils until smooth (I used an immersion blender). Add a little water if needed.
4. Store in sealed containers until ready to use (I put the leftovers in the freezer for future experiments).
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These were very simple and very tasty! I made the puree yesterday and threw the rest together this morning - quick and easy.
I doubled the recipe and had more than enough batter for 24 muffins. The lentils were totally undetectable - in taste, texture, smell, everything. Besides the margarine I used for greasing the tin, there was no added fat and no egg. They were plenty sweet, so you could probably lighten up the sugars if you wanted.
The CE2 tasters liked them and didn't know anything was strange. Cassandra copied the recipe to make at home. I would definitely make these again :)
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