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Cocoa Lentil Surprise Muffins

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Sure, let’s delve into the delightful world of Mexican Chocolate Muffins! 🧁🍫 This recipe is a fusion of rich flavors and wholesome ingredients, perfect for a quick breakfast or a sweet treat any time of the day. With a prep time of just 15 minutes and a total time of 35 minutes, you’ll be sinking your teeth into these scrumptious muffins in no time.

Here’s what you’ll need:

Ingredients Quantities
Lentils 3/4 cup
Brown sugar 1/2 cup
Sugar 1/2 cup
Salt 1/2 teaspoon
Cinnamon 1 teaspoon
Baking soda 2 teaspoons
Baking powder 1/2 teaspoon
Flour 1 cup
Vanilla extract 1 teaspoon
Eggs 2
Chocolate chips 1/2 cup
Walnuts 1/2 cup
Confectioners’ sugar 1/4 cup

And here’s how to make them:

  1. Prepare the Lentils: If you’re using dry lentils, measure out 1/3 cup, rinse them, then place them in a saucepan with 2/3 cup of water. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the lentils are tender. If you’re using canned lentils, simply drain them and skip the salt.

  2. Mash the Lentils: Once the lentils are cooked and cooled, mash them using a fork in a mixing bowl. This step helps create a moist and fluffy texture in the muffins.

  3. Combine Wet Ingredients: To the mashed lentils, add in the eggs, oil, brown sugar, white sugar, and vanilla extract. Mix everything together until well combined.

  4. Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cocoa powder, and cinnamon. This blend of dry ingredients will give your muffins a perfect balance of flavors and textures.

  5. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until everything is well incorporated. Be careful not to overmix, as this can result in dense muffins.

  6. Fold in the Goodies: Gently fold in the chocolate chips and chopped walnuts into the batter. These add-ins will give your muffins extra richness and crunch with every bite.

  7. Bake: Grease your muffin tins or line them with paper liners, then pour the batter into each cup, filling them about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the tin for 10-15 minutes. This allows them to set and makes for easier removal from the pan. After cooling slightly, transfer the muffins to a wire rack to cool completely.

  9. Final Touch: Before serving, dust the tops of the muffins with a generous sprinkle of confectioners’ sugar. This adds a beautiful finish and a hint of sweetness to each bite.

Now, sit back, relax, and enjoy these Mexican Chocolate Muffins with a cup of coffee or hot chocolate for a truly indulgent treat! 🌟

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