Author Notes
Chocolate and crushed chilies come together in rich and spicy #lentil #muffins that will satisfy both your decadent sweet tooth and your inner nutritionist. http://www.ourfreshkitchen.com —ourfreshkitchen
Ingredients
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3/4 cup
brown lentils
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1 3/4 cups
water
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1/2 teaspoon
salt
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1 1/4 cups
all purpose or whole wheat flour
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1/4 cup
cocoa powder
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
crushed chilis
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2
eggs (or 2 Tbsp chia seeds + 6 Tbsp water)
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1 teaspoon
vanilla
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1/2 cup
packed brown sugar
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1/2 cup
olive oil
Directions
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Bring the water and salt to a boil, then add lentils and simmer on low heat for 45 minutes or until all the water is absorbed and the lentils are soft. When they are done, remove the pot from the heat and let the lentils cool slightly for about 10 minutes.
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Preheat the oven to 375F and grease muffin pans.
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In a large mixing bowl, combine the dry ingredients and set aside. In a separate bowl, mix together the wet ingredients; if you're using chia seeds, mix them with water and let them sit for about 5 minutes before adding the other ingredients.
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Add the cooked lentils to the dry ingredients and cream them together to form a shaggy, dry dough, then add the wet ingredients and mix just until everything is combined.
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Spoon the batter into greased muffin pans and bake at 375F for 25 minutes or until a toothpick inserted in the center comes out clean.
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Remove the muffins from the pans and cool on a wire rack.
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