A delightful twist on traditional muffins, incorporating lentils for a moist and flavorful treat.
If using dry lentils, rinse them and combine with water in a saucepan. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Cool slightly.
Ensure the lentils are fully cooked and soft for easy mashing.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking.
Mash the cooked lentils in a mixing bowl until smooth.
Use a fork or a potato masher for a smoother texture.
Add eggs, oil, brown sugar, granulated sugar, and vanilla extract to the mashed lentils. Mix until just combined.
Do not overmix to keep the muffins tender.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins and walnuts.
Folding gently prevents overmixing, which can make muffins dense.
Spoon the batter into a greased muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 10 minutes before transferring to a wire rack. Dust with confectioners' sugar and serve with softened cream cheese.
Cooling slightly helps the muffins hold their shape when removed.
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