Makes: 12 muffins
- 500 ml all-purpose flour
- 1 ½ tsp baking powder
- Pinch salt
- 125 ml unsalted margarine
- 175 ml granulated sugar
- 2 eggs
- 250 ml lentil puree*
- 175 ml orange juice
- zest of whole orange
- 300 ml whole cranberries, fresh or frozen
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 puree – blend 1 tin of lentils (drained and rinsed) with ¼ cup hot water in a food processor until smooth
Recipe from www.pulsecanada.com/food-health/recipes.