Since I'm posting a muffin recipe today, I thought I'd add a 'mmmm' throwback to the days of food court mmmarvelous muffins. I've been playing around with my husband's camera as I learn more about food photography and have also been enjoying some free time to try a few new recipes. I have a cooking session with athletes coming up and always like to challenge them with unfamiliar foods. We won't be making this recipe this time, but with Mother's Day on Sunday, I thought it might make a nice addition to your breakfast/brunch. Rather than showering her with chocolate, shower her with whole grains, a variety of colours of vegetables and fruit and lean proteins (doesn't that sound delicious?!). I'm thinking greek yogurt, with a variety of fresh berries and homemade muffins, scones, or granola - perhaps served with her favourite cup of coffee or tea.
May is also love your lentils month, so this recipe hits the spot!
Cranberry Lentil Muffins
Makes 12 muffins
2 cups (500ml) whole wheat flour
1 1/2 tsp baking powder
1/2 cup (125ml) margarine, unsalted, melted
3/4 cup (175ml) sugar
1 cup (250ml) lentil puree
3/4 cup (175ml) orange juice
Zest of whole orange
1 1/4 cups (300ml) whole cranberries, unsweetened, frozen
1. Preheat oven to 375F (190C). Prepare muffin tins with large muffin cup liners or lightly grease sides of tin.
2. In a medium bowl, stir together flour, baking powder and salt.
3. In a mixing bowl, blend together margarine, sugar, and eggs. Add lentil puree, orange juice and zest.
4. Fold in dry ingredients until just blended and add cranberries.
5. Spoon mixture into prepared pan filling cups 3/4s of the way full. Bake 20-25 minutes or until toothpick inserted in centre of muffins comes out clean.
Happy Mother's Day!
Steph Langdon, RD
something nutrishus counselling & coaching