Pumpkin Lentil Wheatgerm Muffins with Blueberries

Name: Pumpkin Lentil Wheatgerm Muffins with Blueberries Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 24
Ingredients: 500g cooked red lentils; 425g canned pure pumpkin puree (nothing added); 2 Tbsp maple syrup; 2 Tbsp blackstrap molasses; 1 large egg; 1 Tbsp vanilla extract; 1 cup whole wheat flour; 100g wheat germ; 1 tsp baking soda; 2 tsp baking powder; 2 tsp cinnamon; 3/4 tsp nutmeg ground; 1/2 tsp cardamom; 1/2 tsp allspice; 1/2 tsp ginger ground; 1/2 tsp salt; 1/8 tsp cloves ground; 45g sliced almonds; 250g frozen blueberries unsweetened

(1)

Minutes to Prepare: 25
Minutes to Cook: 45

Number of Servings: 24

Ingredients

500g cooked red lentils425g canned pure pumpkin puree (nothing added)2 Tbsp maple syrup2 Tbsp blackstrap molasses1 large egg1 Tbsp vanilla extract1 cup whole wheat flour100g wheat germ1 tsp baking soda2 tsp baking powder2 tsp cinnamon3/4 tsp nutmeg, ground1/2 tsp cardamom1/2 tsp allspice1/2 tsp ginger, ground1/2 tsp salt1/8 tsp cloves, ground45g sliced almonds250g frozen blueberries, unsweetened

Directions

Preheat oven to 375 degrees.

While oven is heating, toast almonds by spreading them on parchment paper on a baking sheet and keeping in oven for about 5 minutes. Keep an eye on them - the time will vary depending on moisture content. Crush by hand after they have cooled.

Prepare muffin tins with parchment paper inserts (don't use regular paper inserts - they'll never come off).

Using blender or food processor, start with pureeing the cooked lentils. Add the egg, maple syrup, blackstrap molasses, vanilla, and pumpkin puree and blend thoroughly.

In separate bowl, combine all dry ingredients except almonds and blueberries.

Add wet ingredients to dry all at once, and stir until just mixed (don't over mix). Add almonds and blueberries and just mix in.

Use scant 1/4 cup measure to fill each muffin tin.

Bake on bottom rack for 45 minutes, or until toothpick inserted in centre comes out clean.

Serving Size:�24 x scant 1/4 cup

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 92.6
Total Fat: 1.9 g
Cholesterol: 7.8 mg
Sodium: 147.9 mg
Total Carbs: 15.7 g
Dietary Fiber: 4.0 g
Protein: 4.5 g

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Member Reviews

SANDICANE
I love the density of these muffins. You know you've had something when you eat one and the flavour along with the fab nutritional content make them a super "go to" for snack. - 11/14/14