Cinna Lentil Muffins Recipes
CINNAMON MUFFINS
This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CINNA-LENTIL MUFFINS
Make and share this Cinna-Lentil Muffins recipe from Food.com.
Provided by princess buttercup
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Note on lentils: if using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes; (may need to add a small amount of water); cool and measure.
- Preheat oven to 350 degrees F.
- Mash lentils with fork in mixing bowl.
- Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
- Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
- Add dry mixture and blend until combined; fold in raisins and walnuts.
- Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
- Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
- Serve with softened cream cheese.
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