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Blueberry Oatmeal Muffins Servings: 12 muffins INGREDIENTS 1/4 cup (60 mL) dry split red lentils 1/4 cup (60 mL) old-fashioned (large flake) oats 1 1/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) brown sugar, packed 1 Tbsp (15 mL) baking powder 1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) salt 1/2 cup (125 mL) milk 1 large egg 1/4 cup (60 mL) melted butter or canola oil 1 cup (250 mL) fresh or frozen blueberries (If using frozen berries, do not thaw) DIRECTIONS 1. Preheat the oven to 400˚F (200˚C) and line 12 muffin cups with paper liners. 2. Bring the lentils and oats to a simmer in a medium saucepan with 1 cup of water until the lentils are cooked and the oats are tender, about 10 minutes. Remove from heat and allow to cool to room temperature. Do not drain. 3. Whisk together the flour, sugar, baking powder, cinnamon and salt in a large bowl. 4. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg and melted butter or oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter. 5. Fill the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to the touch. NUTRIENTS Per Serving (1 muffin) 160 Calories, 4.5 g Fat, 2.5 g Saturated Fat, 25 mg Cholesterol, 26 g Carbohydrate, 2 g Fibre, 11 g Sugar, 4 g Protein,160 mg Sodium, 75 mg Potassium, 22 mcg Folate, 1 mg Iron Cupcake & Muffins | 15

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