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.
by Emily Richards PH Ec.
160 cal Serves 12
Prep time 0h 20m
Cook time 0h 20m
Total time 0h 40m
Pear and lentil muffins on a cutting board



  1. Step 1

    In a 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.
  2. Step 2

    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.
  3. Step 3

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

Nutritional information

Per serving (1 muffin)

6 g
150 mg
280 mg
Total fat
3 g
Saturated fat
0.4 g
17 mg
28 g
4 g
10 g
Added sugars
6 g

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