Pear and lentil muffins

Recipe developed by Emily Richards, PH Ec

© Heart and Stroke Foundation 2011

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Heart and Stroke Foundation


2 ripe pears, cored and chopped

1/4 cup (50 mL) orange juice

1 cup (250 mL) canned lentils, drained and rinsed

1/3 cup (75 mL) packed brown sugar

1 egg

2 tsp (10 mL) vanilla

1 1/2 cups (375 mL) whole wheat flour

1/2 cup (125 mL) wheat bran

1/4 cup (50 mL) wheat germ

1 tsp (5 mL) ground ginger

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 cup (125 mL) skim milk

1/4 cup (50 mL) chopped walnuts or pecans

Pear and lentil muffins

Lentils in muffins? You bet. They add a punch of protein and fibre to these delectable baked snacks, and keep them perfectly moist.

Preparation Time: 20 min

Cook Time: 20 min

Nutritional Information

Calories: 153

Protein: 6 g

Total Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 16 mg

Carbohydrate: 29 g

Fibre: 5 g

Sodium: 151 mg

Potassium: 267 mg


In small saucepan, combine pears and orange juice and bring to simmer over medium heat. Cover and cook on low for about 10 minutes or until pear is very soft. Scrape into a food processor with lentils and puree until smooth. Add sugar, egg and vanilla.

In a large bowl, whisk together flour, wheat bran, wheat germ, ginger, baking powder and soda. Pour pear mixture over flour mixture; add milk and stir to combine. Divide among 12 greased muffin tins. Sprinkle tops with walnuts.

Bake in 400 F (200 C) oven for about 15 minutes or until cake tester inserted in centre comes out clean.

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.

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