Mexican Chocolate Muffins
35 mins (prep 15, cooking 20)
14 ingredients
12 servings
Very good. These have a rich, brownie cuplike-like taste & texture and a very good flavor. Most of the lentils disappeared into the batter, creating a very moist cupcake/muffin and they looked very nice when dusted with the powdered sugar - although I could easily see these iced with a chocolate frosting. I used dried lentils, following the instructions in step 1 and found that while my lentils were tender after the 20 minutes, they needed far longer time to get soft enough to mash. Next time, I would cook them longer still and puree them in a blender before adding to the muffins.

Categories:  <-60-mins , quick-breads , muffins , north-american , mexican , number-of-servings , breads , time-to-make ,
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Serving Size (38.46 g)
Servings 12
Amount per Serving
Calories 144.38 Calories from Fat 21.33
% Daily Value *
Total Fat 2.37g 43.7%
Saturated Fat 0.99g 59.41%
Trans Fat 0.0g %
Cholesterol 2.07mg 8.28%
Sodium 191.19mg 95.6%
Total Carbohydrate 31.65g 126.6%
Dietary Fiber 0.92 g 44.05%
Sugars 19.48 g %
Protein 1.53g 36.7%
Vitamin A 10.58IU% Vitamin C 0.11mg%
Calcium 19.47mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked lentils, unsweetened cocoa, cooking oil, chopped walnuts, confectioners' sugar