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Recipe by
Lentils.org
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Double Chocolate Cupcakes with Lentils
Prep Time: 20 Minutes
Total Time: 45 Minutes
Servings: 18
Recipe by
Lentils.org
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Ingredients
Directions
Nutrition
Ingredients
1 ¾ cups (425 mL) all-purpose flour
1 cup (250 mL) packed brown sugar
¾ cup (175 mL) cocoa
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) canned lentils, rinsed and drained (half of 1-19 oz/540 mL can)
½ cup (125 mL) canola oil
2 large eggs
1 ½ cups (375 mL) milk
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) instant coffee
Directions
Preheat oven to 350°F (180°C).
In a large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt, breaking up any lumps of brown sugar and cocoa.
In a bowl of a food processor, pulse lentils, oil, and eggs until well blended; add milk, vanilla, and instant coffee and pulse until smooth. Add to dry ingredients and whisk until combined.
Divide batter among paper-lined muffin tins, filling them about ¾ full. Bake for 25 minutes, until tops are springy to touch. Tip them a bit in their pans to let the steam escape and help them cool. Cool completely before frosting with your choice of frosting.
Nutritional Information
Serving Size: 1 cupcake
Per serving:
Calories 180
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 20 mg
Carbohydrates 26 g
Dietary Fibre 2 g
Sugar 14 g
Protein 4 g
Sodium 150 mg
Potassium 141 mg
Folate 38 mcg
Tags
Green
Dessert
Baking
Kid-Friendly
Vegetarian
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