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• Preheat oven to 180ºC (350ºF)
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves and allspice.
In a small bowl, combine sugar, oil and eggs. Add flour to mixture.
Mix together carrots, lentil purée and walnuts. Add flour to mixture. Mix well.
Spoon batter into lined or greased medium-sized muffin tins filling 3/4 full.
Bake 30 minutes, or until toothpick inserted in center comes out clean.
36 servings.
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| Ingredients |
| 500 mL |
|
all-purpose flour 2 cups |
| 10 mL |
|
baking soda 2 tsp |
| 7 mL |
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baking powder 11/2 tsp |
| 5 mL |
|
salt 1 tsp |
| 10 mL |
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cinnamon 2 tsp |
| 5 mL |
|
ground cloves 1 tsp |
| 5 mL |
|
ground allspice 1 tsp |
| 500 mL |
|
granualted sugar 2 cups |
| 250 mL |
|
canola oil 1 cup |
| 4 |
|
eggs |
| 500 mL |
|
grated carrots 2 cups |
| 250 mL |
|
Nona's Instant Lentejas purée 1 cup |
| 250 mL |
|
chopped walnuts 1 cup |
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