Mexican Chocolate Muffins

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.

I'd give these more stars if i could! One of the best muffins I've ever had. I replaced the oil with vanilla yogurt and just chopped up leftover dark chocolate Valentines day hearts for the chips. Used regular dried lentils and added a bit extra cocoa. I just love them! They remind me of brownies. And the Cinnamon really gives them a flavor all their own. Thanks for the recipe!

Another great way to use lentils without the "this is good for you" flavour :). Added an extra tablespoon of cocoa powder and sprinkled a few extra choc chips on top. The lentils really give the muffins a chewy top and soft middle... mmm. I sometimes change the cinnamon for 1 tsp instant coffee powder.

These were great! I used the shortcut and went for the canned lentils which, once rinced well, smashed up quickly and easily. The lentils combined with the flour made the muffins extra moist. I loved the little hint of cinnamon in these and would recommend using dark chocolate chips to complement this. The only change I will make when I most certainly bake these again will be to add another tablespoon of cocoa powder (or put in two heaping tablespoons instead of level ones...) for an extra chocolate fix!

Very good and an excellent place to 'hide' some lentils. I used heaping spoonfuls for the cocoa as noted below and was pleased with the results. I served these as a dessert alongside ice cream so I omitted the powered sugar.