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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

Contributed By

Tried and Tasty

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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.