Pumpkin Lentil Wheatgerm Muffins with Blueberries
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Pumpkin Lentil Wheatgerm Muffins with Blueberries calories by ingredient
Introduction
These are not your standard muffin - the lentils give a gooey interior, and the colour ends up looking like a burnt purple. They come out lumpy and bumpy, but keep an open mind until you taste them!I like to serve them with an "icing" of 10g ricotta cheese mixed with a bit of vanilla extract. These are not your standard muffin - the lentils give a gooey interior, and the colour ends up looking like a burnt purple. They come out lumpy and bumpy, but keep an open mind until you taste them!
I like to serve them with an "icing" of 10g ricotta cheese mixed with a bit of vanilla extract.
Number of Servings: 24
Ingredients
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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
Tips
Prep time includes cooking the red lentils. For 500g cooked, I start with 200g raw (about 1-1/4 cup) and simmer in 2 cups of water for 15 minutes to get them to best consistency to puree. Final weight will vary, so adjust nutritional information to suit.
This is my preferred spice mix with pumpkin, so please alter to suit your own tastes.
An extra tsp or two of baking powder will make the outer part slightly more "fluffy", but there is a trade-off in that you can end up tasting it.
These need to be stored in the refrigerator, and they freeze well.
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
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
Member Ratings For This Recipe
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