It’s International Year of Pulses, as declared by the United Nations, so I’ve been showing pulses some love this year – and I’ve now reached the halfway point in my Pulse Love series. If you missed the previous posts, I’ve included links at the bottom of this post – check them out.
This month I travel east and share some facts from another pulse loving province, Saskatchewan. Last month I shared some Alberta pulse facts.
The mission of the Saskatchewan Pulse Growers is to provide leadership and create opportunities for profitable growth for the Saskatchewan pulse industry. Their vision is to nourish the world with profitable pulse production. Here are a few facts:
- There are 15,000 pulse growers and 95 special crop processors in Saskatchewan
- In 2014, Saskatchewan farmers grew 96 per cent of Canada’s lentil crop, 99 per cent of its chickpea crop and 64 per cent of its dry pea crop
- Faba beans and soybeans are growing in popularity in the province
Seeing as Saskatchewan grows almost all of Canada’s lentil crop, I thought I should share a lentil recipe this month. I also realized that I haven’t shared a muffin recipe yet as part of this Pulse Love series, which is unusual because I do love muffins. Growing up on the farm, my mom often made muffins as they’re usually quick and easy, and great for bringing out to the field and feeding the hungry farm crew. So I have some delicious muffin recipes from my mom – search muffins on this blog to find some of them.
I found this Lentil Carrot Spice Muffin recipe on the Pulse Canada website. This was also my first time making lentil puree – see below for directions. Enjoy!
Ingredients:
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 1/3 cup canola oil
- 2 eggs
- 1 cup lentil puree*
- 1 cup shredded carrots
- 1 and 3/4 cup flour
- pinch of salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
Directions:
Preheat oven to 350 F. Line muffin tins.
Mix both sugars, vanilla, canola oil and eggs in medium bowl until well blended. Add lentil puree and shredded carrots.
In separate bowl, combine flours, salt, baking soda, baking powder, cinnamon and nutmeg.
Blend dry ingredients with lentil carrot mixture until fully incorporated.
Pour mix into prepared muffin tins and bake at 350 F for about 20 to 25 minutes. Check to see if they are done with a toothpick inserted in the centre. If removed clean, they are done.
Remove from oven and let cool in tins for a few minutes, remove and let cool on cooling rack.
*To make the lentil puree: Rinse and drain a 19-ounce can of lentils. Place in food processor, add ¼ cup hot water and puree until the mixture is very smooth, adding more water in small amounts to reach desired consistency, similar to baby food, for about 5 minutes. Scrape down sides of the bowl as needed. Refrigerate or freeze unused lentil puree for another recipe.
Note: This can also be made in a 9×9 cake pan. And you can whip up some cream cheese frosting if you want to turn it into more of a carrot cake.
Previous Pulse Love posts:
Pulse Love: Nutritional benefits
Pulse Love: Buying and Cooking
Rural Route Ramblings 
Leave a Reply