I have been obsessing over muffins lately. Muffins for breakfast, muffins for lunch, muffins for dinner. It’s not exactly the healthiest convenience food but I have been searching for alternatives to kick some of the higher-refined food recipes out the door. This recipe originally comes from Our Fresh Kitchen and it easy to follow and even easier to eat. The recipe is forgiving and can be altered depending on your flavour profile. Try hazelnut chocolate chip, apple black currant, pear cardamom, trail mix. You name it! I really stuff these full of crunchy bits and share them with my families.. when they make it out the door. Give it a try, let me know what you think!
Spiced Lentil Muffins.
¾ cup split red lentils, dried
1½ cups water
½ teaspoon salt
1 tablespoon ginger
2 teaspoon cinnamon
½ tsp cardamom
dash of nutmeg and clove
1 tsp grated citrus peel
¼ cup chia seeds
⅔ cup water or juice
½ teaspoon vanilla
¼ cup coconut sugar
⅓ cup coconut oil
½ chopped dried fruit or nuts
1 cubed apple/pear or fruit of choice
¾ cup flour (can use gluten free flour like quinoa)
½ cup flaked coconut
1 teaspoon baking powder
½ teaspoon baking soda
Preheat oven to 350 and prepare muffin pans by lining or greasing them with coconut oil.
In a medium saucepan, bring water and salt to a boil, then add lentils and simmer on low for 20-30 minutes until water is absorbed.
In a large bowl, combine chia seeds and water, letting them sit for 5-10 minutes until the mixture forms a thick gel. In a smaller bowl, combine dry ingredients.
Add cooked lentils and remaining wet ingredients to chia gel and mix well, then add dry ingredients and dates or walnuts. Stir until combined.
Spoon batter into muffin pans and bake at 350F for 18-25 minutes, or until a toothpick inserted at the center comes out clean.
Original recipe from Our Fresh Kitchen