Pumpkin and red lentil sweet muffins

1 cup of cooked mashed pumpkin

1 cup cooked red lentils (see note)

1 cup of wholemeal wheat or spelt flour

3 teaspoons of baking powder

1 cup of currants

2 tablespoons of apple juice concentrate

1 egg lightly beaten

1 teaspoon of cinnamon

Mix the pumpkin and red lentils together and add the apple juice concentrate and cinnamon and combine. Sift the flour and baking powder and stir through. Add the egg and combine. Stir through the currants.

Oil or spray mini muffin tins (there is no oil or fat in this recipe so must grease the pans well). Place teaspoons of mixture into muffin trays. Bake for 20-25 minutes in 180⁰oven.

Makes about 24 mini muffins

Note: To cook the red lentils: Place ½ to ¾ cup o f red lentils in a saucepan of water and bring to the boil. Change the water and bring to boil again. Cook for 30 minutes or longer until the lentils are soft. Drain.

These muffins are a great snack that contains a serve of vegetable (pumpkin) as well as some vegetable protein in the lentils. Pumpkin is naturally sweet, as are the currants so no added sugar is necessary except for some apple juice concentrate. They are very popular with toddlers and great for outings and car trips.