Cinna Lentil Muffins Food

CINNAMON MUFFINS

Cinnamon Muffins image

This muffins, with a dash of nutmeg in the batter, are seasoned to please. My husband grew up enjoying these tender, yummy muffins that his mother made on special weekend morning.-Katherine McVey, Raleigh, North Carolina

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1/3 cup shortening
1/2 cup sugar
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons butter, melted

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

Nutrition Facts : Calories 209 calories, Fat 9g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

CINNA-LENTIL MUFFINS

Cinna-Lentil Muffins image

Make and share this Cinna-Lentil Muffins recipe from Food.com.

Provided by princess buttercup

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

3/4 cup cooked lentils (see note)
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt (omit if using canned lentils)
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon baking powder
3/4 cup flour
1 teaspoon vanilla extract
2 eggs
1/2 cup cooking oil
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup confectioners' sugar
softened cream cheese

Steps:

Note on 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.
Preheat oven to 350 degrees F.
Mash lentils with fork in mixing bowl.
Add eggs, oil, sugars, and vanilla extract to lentils; mix just to combine.
Mix flour, baking soda, baking powder, salt and cinnamon in separate bowl.
Add dry mixture and blend until combined; fold in raisins and walnuts.
Pour into greased muffin tins, and bake at 350 degrees F for 20-25 minutes.
Let cool 10-15 minutes for easy turn out, then dust tops with confectioners sugar.
Serve with softened cream cheese.

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