Ingredients
Make the Day Ahead
¾ cup Red Lentils
1 ½ cups Water
To Make the Muffins
2 cups Milk
1 ea Egg
¼ cup Olive Oil or Avocado Oil
1 tbs Lemon Zest
1 tsp Vanilla Extract
1 cup Arrowhead Buckwheat Waffle Mix
½ cup Oatmeal
¾ cup Flax Seed
½ cup All Purpose Flour
¾ cup Brown Sugar
1 tsp Baking Powder
1 tsp Ground Ginger
½ tsp Salt
1 cup Dried Apricot, rough chop
½ cup Almonds, rough chop
Directions
Make the Day Ahead
Step 1
Place the lentils and water in a canning jar, cover and store in the refrigerator for 8-24 hours. Drain the water, and rinse the lentils. Set aside.
To Make the Muffins
Step 1
Heat the oven to 375°F.
Step 2
Line a muffin tin with cupcake liners (recipe makes 18 muffins).
Step 3
Place the soaked lentils and milk in a blender or food processor and process until well blended. It won't be completely smooth, there will be sandy bits of lentils, and that's fine.
Step 4
Add the egg, olive oil, lemon zest, and vanilla extract and pulse to blend.
Step 5
Place the waffle mix, oatmeal, flax meal, flour, brown sugar, baking powder, baking soda, ginger, and salt in a large bowl and use a whisk to thoroughly combine.
Step 6
Add the wet ingredients to the dry ingredients and mix well with a wooden spoon.
Step 7
Add the apricots and almonds and thoroughly combine.
Step 8
Fill the muffin tins 3/4 full with the batter and bake until springy when touched, about 20-25 minutes.
Step 9
Serve warm with butter.
Step 10
If not eating within 3-4 days, store in the freezer.
