- 100 ml brown sugar
- 150 ml granulated sugar
- 75 ml vegetable oil
- 2 eggs
- 250 ml lentil puree*
- 250 ml grated carrots
- 250 ml white flour, 175 ml wholemeal flour
- Pinch salt, 1 tsp cinnamon, 1 tsp nutmeg
- 2 tsp baking powder, few drops of vanilla essence
PREHEAT oven to 350ºF (180ºC). ). Prepare muffin tins with large muffin cup liners or lightly grease sides of tin.
Mix both sugars, vanilla, vegetable oil and eggs in medium bowl until well blended. Add lentil puree and shredded carrots.
In separate bowl, combine flours, salt, 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.
Recipe from www.pulsecanada.com/food-health/recipes.