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Carrot Spice Muffins Servings: 12 muffins INGREDIENTS 1/2 cup (125 mL) brown sugar 3/4 cup (175 mL) granulated sugar 1 tsp (5 mL) vanilla 1/3 cup (75 mL) canola oil 2 eggs 1 cup (250 mL) lentil purée* 1 cup (250 mL) shredded carrots 1 cup (250 mL) all-purpose flour 3/4 cup (175 mL) whole wheat flour Pinch salt 1 tsp (5 mL) baking soda 1 tsp (5 mL) baking powder 1 tsp (5 mL) cinnamon 1 tsp (5 mL) nutmeg * 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. DIRECTIONS 1. Preheat oven to 350˚F (180˚C). Spray muffin tin lightly with nonstick spray. 2. Mix both sugars, vanilla, canola oil and eggs in medium bowl until well blended. Add lentil purée and shredded carrots. 3. In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon and nutmeg. Blend dry ingredients with lentil carrot mixture until fully incorporated. 4. Pour mix into prepared muffin pan and bake for about 20-25 minutes. Check to see if they are done with a toothpick inserted in center; if removed clean, they are done. 5. Remove from oven and let cool in tray for a few minutes, remove, and let cool on cooling rack. NUTRIENTS Per Serving (1 muffin) 221 Calories, 7 g Fat, 1 g Saturated Fat, 32 mg Cholesterol, 34 g Carbohydrate, 2 g Fibre, 16 g Sugar, 6 g Protein, 166 mg Sodium, 163 mg Potassium, 89 mcg Folate, 2 mg Iron Cupcake & Muffins | 17

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