Snack

Pumpkin Lentil Wheatgerm Muffins with Blueberries is for Snack.

Pumpkin Lentil Wheatgerm Muffins with Blueberries takes 25 minutes to prepare.

Pumpkin Lentil Wheatgerm Muffins with Blueberries takes 45 minutes to cook.

Pumpkin Lentil Wheatgerm Muffins with Blueberries makes 24 servings.

The ingredients for Pumpkin Lentil Wheatgerm Muffins with Blueberries are:

500g cooked red lentils
425g canned pure pumpkin puree (nothing added)
2 Tbsp maple syrup
2 Tbsp blackstrap molasses
1 large egg
1 Tbsp vanilla extract

1 cup whole wheat flour
100g wheat germ
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3/4 tsp nutmeg, ground
1/2 tsp cardamom
1/2 tsp allspice
1/2 tsp ginger, ground
1/2 tsp salt
1/8 tsp cloves, ground

45g sliced almonds
250g frozen blueberries, unsweetened

Here is how you make Pumpkin Lentil Wheatgerm Muffins with Blueberries:

Preheat oven to 375 degrees.While oven is heating, toast almonds by spreading them on parchment paper on a baking sheet and keeping in oven for about 5 minutes. Keep an eye on them - the time will vary depending on moisture content. Crush by hand after they have cooled.Prepare muffin tins with parchment paper inserts (don't use regular paper inserts - they'll never come off).Using blender or food processor, start with pureeing the cooked lentils. Add the egg, maple syrup, blackstrap molasses, vanilla, and pumpkin puree and blend thoroughly.In separate bowl, combine all dry ingredients except almonds and blueberries.Add wet ingredients to dry all at once, and stir until just mixed (don't over mix). Add almonds and blueberries and just mix in.Use scant 1/4 cup measure to fill each muffin tin.Bake on bottom rack for 45 minutes, or until toothpick inserted in centre comes out clean.Serving Size:?24 x scant 1/4 cup

The nutritional information for Pumpkin Lentil Wheatgerm Muffins with Blueberries is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 92.6

• Total Fat: 1.9 g
• Cholesterol: 7.8 mg
• Sodium: 147.9 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.0 g
• Protein: 4.5 g