Lentil Apple Muffins

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Credit: Courtesy of USA Dry Pea & Lentil Council,
Chef & Child Ingredient of the Month, March 2011


Lentil Apple Muffins
1 egg
½ cup canola oil
1 cup USA lentil purée
(recipe follows)
1 cup canned apple pie filling
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup packed brown sugar
2 t. baking powder
1 t. baking soda
1 t. ground cinnamon
½ t. salt
¼ t. ground allspice
1/8 t. ground nutmeg

USA Lentil Purée
¾ cup dry USA lentils
2 cups water


Lentil Apple Muffins
Preheat oven to 400°F. Spray muffin pan with nonstick vegetable cooking spray or line with paper baking cups.

In a large mixing bowl, beat egg. Stir in oil. Add lentil purée and apple filling.

In separate bowl, combine flours, sugar, baking powder, baking soda, cinnamon, salt, allspice and nutmeg. Stir dry mixture into purée mixture just until flour is moistened.

Spoon batter into prepared muffin pan. Bake 15 minutes, or until top of muffin bounces back when touched or a toothpick inserted into the center comes out clean.

USA Lentil Purée
Rinse lentils; drain. Bring dry lentils to a boil. Cover; simmer 30 minutes. (The longer they cook the softer they become.) Stir frequently. Cool slightly; do not drain. Purée in blender or food processor until reaches consistency of canned pumpkin. Add water to thin, if needed. (Excess purée can be frozen for future use.)


Bread/Pastry, Breakfast, Chef & Child

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