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Cranberry Orange Muffins Servings: 12 muffins INGREDIENTS 2 cups (500 mL) all-purpose flour 1 1/2 tsp (7 mL) baking powder Dash salt 1/2 cup (125 mL) unsalted margarine 3/4 cup (175 mL) granulated sugar 2 eggs 1 cup (250 mL) lentil purée* 3/4 cup (175 mL) orange juice zest of whole orange 1 1/4 cup (300 mL) whole cranberries, fresh or frozen DIRECTIONS 1. Preheat oven to 375˚F (190˚C). Prepare muffin tins with large muffin cup liners or lightly grease sides of tin. 2. In a medium bowl, stir together flour, baking powder and salt. 3. In a mixing bowl, blend together margarine, sugar and eggs. Add lentil purée, orange juice and zest. 4. Fold in dry ingredients until just blended and add cranberries. 5. Spoon mixture into prepared pan filling cups three-quarters of the way full. 6. Bake 20-25 minutes or until toothpick inserted in center of muffins comes out clean. NUTRIENTS Per Serving (1 muffin) 251 Calories, 9 g Fat, 1 g Saturated Fat, 31 mg Cholesterol, 37 g Carbohydrate, 2 g Fibre, 15 g Sugar, 5 g Protein, 47 mg Sodium, 154 mg Potassium, 11 mcg Folate, 2 mg Iron * Lentil Purée: Rinse and drain a 19-ounce (540 mL) can of lentils. Place in food processor, add 1/2 cup (125 mL) water and blend until smooth and the consistency of canned pumpkin. Add additional water 1 Tbsp (15 mL) at a time if more moisture is needed to reach the proper consistency. Unused lentil purée can stored in an airtight container for 1 to 3 days in the refrigerator or frozen for up to 6 months. 16 | Cupcake & Muffins

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