Muffin Wednesday: Apple-Cinnamon Lentil

I usually try a brand-new (to me) recipe each week. But this was a repeat from last year: Apple-Cinnamon Lentil from the Internet.
1 c flour
1 c 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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I remade these because I had lentil puree left in the freezer from last time. So I just thawed it and whipped 'em up - nice and easy.

I doubled the recipe and made 34 muffins. As before, the lentils were totally undetectable - in taste, texture, smell, everything. There was no added fat and no egg.

Andy said they were sweet and moist - and he thought his girls would like them.

Dave let out a big "oh, man!"

Carla was surprised by the mystery ingredient.

And Craig said he's never yet turned down a muffin from me. They passed his taste test (though I think he was a little scared of the healthiness)

:)