Monday 12 March 2012

Lemon blueberry chocolate chip muffins

I love muffins, and the theme of most things I made lately is "I have to use this up - what can I make with it?".
I had lemons to use up, and I was running out of lunch snacks, so muffins were made! I also happened to be browsing on food websites on the internet, and came across the Lentils website, and how to mix lentils into baked goods and make them more healthy. They were surprisingly good! I based it more or less on this recipe, and I really liked how it turned out!

  • 1/4 cup dry red lentils
  • 3/4 cup old-fashioned (large flake) oats
  • 1/2 cup milk
  • 1/2 cup plain yogurt 
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 2 eggs
  • grated zest of 1 lemon
  • 2/3 cup whole wheat flour
  • 2/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup  frozen blueberries (not thawed)
    1 cup mini chocolate chips

  • In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Drain and let cool.
  • Preheat the oven to 400ºF and line a 12 cup muffin pan with large paper liners. In a medium bowl, soak the oats in the milk and yogurt for 30-60 minutes, until the milk is absorbed into the oats. Stir in the brown sugar, oil, eggs, lemon zest and cooled lentils.
  • In another medium bowl, whisk together the flours, baking powder, baking soda and salt. Gently stir the dry ingredients into the oat mixture until nearly combined. Fold in the blueberries and chocolate chips, being careful not to over-mix. Spoon into the muffin papers and bake until golden on top, springy to the touch and a tester comes out clean, about 20–25 minutes. Tip the muffins in the pan to allow steam to escape. Makes 12 muffins.
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