Pear and Lentil Muffins

14 40 158
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 12
Pear and Lentil Muffins
Health Rating


1/2 tsp Baking powder
1/2 tsp Baking powder
1/3 cup packed Brown sugar
1 medium egg Egg
1 tsp Ginger, ground
1 cup Lentils, canned (drained and rinsed)
1/2 cup Milk, fat-free (skimmed)
1/4 cup Orange juice
2 medium Pear (ripe, cored and chopped)
2 tsp Vanilla extract, pure
1/4 cup Walnuts (chopped)
1/2 cup Wheat bran, dry
1 1/2 cup Wheat flour, whole wheat
1/4 cup Wheat germ, crude


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 purée 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.

Nutrition Facts

Per Portion

Calories 158
Calories from fat 26.9
Calories from saturated fat 3.8
Total Fat 3.0 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 0.5 g
Cholesterol 14.3 mg
Sodium 54 mg
Potassium 236 mg
Total Carbohydrate 28.6 g
Dietary Fiber 4.4 g
Sugars 10.6 g
Protein 6.0 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.9
Meat Alternative 0.2
Vegetables 0.2

Energy sources