Ingredients
1 egg
1⁄2 cup canola oil
1 cup lentil purée*
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 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon ground allspice
1⁄8 teaspoon ground nutmeg
*Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Method
Preheat oven to 400°F. Spray muffin pan with nonstick vegetable cooking spray or line with paper bake cups.
Beat egg in a large mixing bowl. Stir in oil. Add purée and apple filling.
In a separate bowl, combine flours, sugar, baking powder, soda, cinnamon, salt, allspice and nutmeg.
Stir dry mixture into purée mixture just until flour is moistened. Spoon batter into prepared muffin tin.
Bake 15 minutes, or until top of muffin bounces back when touched or a toothpick inserted into center comes out clean.
Nutrition:
| Calories | 213 |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Fiber | 4 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Iron | 2 mg |
| Sodium | 259 mg |
| Folate | 42 mcg |
| Calcium | 19 mg |
| Magnesium | 23 mg |