Ingredients
-
3/4
-
1/2
-
1/2
-
1/2
-
1
-
2
-
1/2
-
1/8
-
3/4
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1/4
Directions
Mexican Chocolate Muffins, , Very good and an excellent place to ‘hide’ some lentils used heaping spoonfuls for the cocoa as noted below and was pleased with the results I served these as a dessert alongside ice cream so I omitted the powered sugar , These are delicious! My children love them! used 1/4 cup mini chocolate chips instead of the regular sized ones
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Steps
|
1
Done
|
Note on Using Lentils: If Using Canned Lentils, Drain First and Omit Salt; If Using Dry (my Preference Is Dry Red Lentils) Measure 1/3 Cup Rinsed Lentils Into Saucepan, Add 2/3 Cup Water and Bring to Boil; Reduce Heat and Simmer 20 Minutes (may Need to Add a Small Amount of Water) Cool and Measure. |
|
2
Done
|
Mash Lentils With a Fork in Mixing Bowl. |
|
3
Done
|
Add Eggs, Oil, Sugars, and Vanilla Extract to Lentils. |
|
4
Done
|
Mix Just to Combine. |
|
5
Done
|
Mix Flour, Baking Soda, Baking Powder, Salt, Cocoa and Cinnamon in Separate Bowl. |
|
6
Done
|
Add Dry Mixture and Blend Until Combined. |
|
7
Done
|
Fold in Chocolate Chips and Walnuts. |
|
8
Done
|
Pour Into Greased Muffin Tins. |
|
9
Done
|
Bake at 350 Degrees F For 20-25 Minutes. |
|
10
Done
|
Let Cool 10-15 Minutes For Easy Turn Out. |
|
11
Done
|
Dust Tops With Confectioners Sugar. |
