I found an appealing recipe for Lentil Apple Muffins on the internet. Only one problem, it was a few days before payday, and I needed to cook with ingredients that I had in the pantry. I was out of lentils and apple pie filling. So I studied the recipe and applied the basic concepts to what I had. The adjusted recipe came out great. The yummy muffins have a light and springy texture and a slightly nutty taste.
1/4 cup canola oil
1/4 cup coconut oil
1 cup yellow split peas puréed with marzipan water*
1 cup drained canned fruit
1 tsp vanilla extract
3/4 cup ground oatmeal flour
3⁄4 cup all-purpose flour or all-purpose flour blend
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
1⁄4 teaspoon ground ginger
Split Peas Puréed with Noyaux Water
Grind dry yellow split peas in a food processor or blender to make a flour. Mix about 3/4 cup flour with small amounts of Noyaux Water made from roasted apricot seeds (unflavored water can be used) Let sit for a few minutes and then readjust balance of flour to water until the mixture forms the consistency of canned pumpkin.
Prepare Muffin Batter
Preheat oven to 400°F. Rub muffin pans with a clump of coconut oil that was hardened in the fridge.
Beat egg in a large mixing bowl with oil. Add purée, vanilla and canned fruit.
In a separate bowl, combine flours, sugar, baking powder, soda, cinnamon, salt, allspice and ginger.
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.