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Cocoa Lentil Cupcakes

Cocoa Lentil Cupcakes

Desserts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegetarian

Nutrition

300 calories or less

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

lentil purée (recipe follows)
1 1/2 cups sugar organic granulated
1 cups safflower oil organic
4 large eggs
1 tsp vanilla extract
2 cups flour whole wheat pastry
1/4 cups cocoa powder unsweetend
1 1/2 tsp baking soda
1/2 tsp salt

Lentil Puree

3/4 cup lentils
2 cups water

Instructions

Preheat oven to 350. Line muffin pan with cupcake liners or grease with cooking oil spray. For the lentil puree bring the lentils and water to a boil. Cover and simmer for 7 to 9 minutes. Drain, reserving the liquid. Add 1/4 c. of the liquid back into the lentils. Puree in a blender or food processor; set aside. Beat the sugar, oil, and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute. Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed. Pour into prepared cupcake pan and bak for 15-20 minutes or until top springs back when touched lightly (or toothpick inserted comes out clean). Remove from oven and place on cooling racks. Cool completely. Frost with your favorite icing.