Organic Cinnamon Oatmeal Muffins With Lentils

Sugar and sweets are always fun, may it be breakfast, dessert or a quick snack. Naturally occurring sugars, like in fruits, is always healthy but other processed foods, could be made healthy with organic and healthy ingredients. Here the healthy ingredients we are talking about are “lentils”.

Lentil, an edible pulse is a high protein, high fiber member of legume family. Including lentils in our everyday diet has numerous health benefits as explained by Medical News Today, here:

• Lentils are an excellent natural source of folate
• One cup of lentils provides almost half your daily recommended intake of manganese
• Evidence suggests that lentils protect heart health
• Lentils are an easy to prepare and versatile ingredient
• They are also a relatively low-cost ingredient

CAUTION: If one has kidney problems or gout, limit or avoid intake of purine-containing foods such as lentils.

Though lentils may seem bland and boring to some, but they are nutritional powerhouse and we can look for interesting ways to add them to our daily diet. Above all choosing to go organic is not just to support environment, but also to enjoy the natural and chemical free food.

Here’s one of the very interesting organic muffin recipe, a quick breakfast for those who live the hectic, on-the-go lifestyle. With lentils added, it makes a high protein and fiber recipe.

Organic Cinnamon Oatmeal Muffins With Lentils

Serving(s): 12 | Prep Time: 15 minutes | Cook Time: 25 - 30 minutes

Ingredients

     ¼ cup organic dry red lentils

     1 cup organic all-purpose flour

     1 cup oats

     ½ cup organic brown sugar

     1 tbsp. baking powder

     ½ tbsp. baking soda

     1 tbsp. organic cinnamon

     ¼ tbsp. organic salt

     1 cup applesauce

     ¾ cup yogurt

     ¼ cup canola oil

     1 large egg

     ½ cup raisins or other organic dried fruit

For organic ingredients for the recipe, please click here or click the highlighted ingredient names.

Directions

• Preheat the oven to 400°F (200°C). In a small saucepan, cover the red lentils with water by about an inch, and bring to a boil; simmer for 15-20 minutes, until the lentils are very soft. Drain well in a sieve and set aside.
• In a large bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt; set aside. In a medium bowl, stir together the applesauce, yogurt, oil and egg. Add to the dry ingredients along with the cooked lentils and stir until almost combined; add the raisins, stir just until blended.
• Divide the batter among 12 paper-lined muffin cups, filling them. Bake for 25-30 minutes, or until golden and springy to the touch. Tilt them in their pans to help them cool.

Recipe adapted from: The Global Pulse Confederation (pulse.org)

To purchase Organic All-Purpose Flour , Organic Cinnamon , Organic Brown Sugar, Organic Salt , Organic Dried Fruit or any other organic food products, click here or visit www.vedicaorganics.com.

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