CHILI CHOCOLATE LENTIL MUFFINS
Categories Cake Chocolate Breakfast Dessert Bake Valentine's Day Vegetarian Kid-Friendly Quick & Easy High Fiber Healthy Vegan
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Bring the water and salt to a boil, then add lentils and simmer on low heat for 45 minutes or until all the water is absorbed and the lentils are soft. When they are done, remove the pot from the heat and let the lentils cool slightly for about 10 minutes. Preheat the oven to 375F and grease muffin pans. In a large mixing bowl, combine the dry ingredients and set aside. In a separate bowl, mix together the wet ingredients; if you're using chia seeds, mix them with water and let them sit for about 5 minutes before adding the other ingredients. Add the cooked lentils to the dry ingredients and cream them together to form a shaggy, dry dough, then add the wet ingredients and mix just until everything is combined. Spoon the batter into greased muffin pans and bake at 375F for 25 minutes or until a toothpick inserted in the center comes out clean. Remove the muffins from the pans and cool on a wire rack. Add the cooked lentils
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Husnain rajpoot
[email protected]I would not recommend this recipe to anyone.
Andria Hall
[email protected]These muffins are a waste of time and ingredients.
DOUBLE. SCRAPER
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry.
Ripon Hossain
[email protected]The muffins didn't rise very much, but they still tasted good.
Ebi Moses
[email protected]These muffins are a bit too spicy for my taste, but I think I'll try making them again with less chili powder.
Choity Ripa
[email protected]I'm allergic to chocolate, so I substituted cocoa powder in the recipe and they turned out just as good.
Synell Patterson
[email protected]These muffins are a great way to get kids to eat their vegetables.
Sadurshan Vijaya
[email protected]I followed the recipe exactly and the muffins turned out perfectly.
Danuska Danka
[email protected]I'm definitely going to be making these muffins again.
Jonathan Martinez
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also a great way to use up leftover chili.
Eric Hronowski
[email protected]I'm not usually a big fan of lentils, but I loved them in these muffins. They added a nice texture and earthy flavor.
Joseph Ross
[email protected]I was a bit skeptical about the combination of chili and chocolate, but I was pleasantly surprised by how well they worked together. The muffins were rich and decadent, with just the right amount of spice.
Vanessa Deza
[email protected]These muffins were an absolute hit at my last potluck! They're so moist and flavorful, and the combination of chili, chocolate, and lentils makes for a really unique and delicious taste.