Special Diet

Carrot and Lentil Muffins

cook 30 mins
Tags: Gluten free
  • 75 g (3 oz) red split lentils
  • 275 g (9 oz) plain gluten-free flour
  • 2 tablespoons ground flaxseed
  • 1½ teaspoons gluten-free baking powder
  • 50 g (2 oz) dark muscovado sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 tablespoons ready-made apple sauce
  • 3 tablespoons clear honey
  • 3 tablespoons sunflower oil
  • 1 egg
  • 1 large carrot, peeled and grated
  • 2–3 tablespoons soya milk (optional)
  • Line a 12-hole muffin tin with paper cases.
  • Cook the red split lentils in 275 ml (9 fl oz) water for 8 minutes, until soft. Drain.
  • Sift the flour, flaxseed and baking powder into a large bowl then stir in the sugar and spices.
  • Place the lentils in a food processor with the apple sauce, honey, oil and egg and blend until smooth.
  • Pour the wet ingredients into the dry, stirring in the grated carrots when nearly blended. Add the soya milk to loosen the mixture, if needed.
  • Spoon into the muffin cases and bake in a preheated oven, 180˚C (350˚F), Gas Mark 5, for 18–20 minutes until risen and golden. Cool on a rack.
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