Lentil and Carrot Muffin

1. Preheat oven to 350°F.
2. Boil water and add frozen carrots. Cook for 4-5 minutes, drain.
3. Using a food processor, puree carrots and lentils, set aside.
4. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon and nutmeg.
5. In a small bowl, combine sugar, oil and eggs. Add this mixture to the flour mixture.
6. Add the carrot and lentil purée and the nuts to the previous mixture and stir well.
7. Grease muffin cups and fill to 3⁄4 inches.
8. Bake about 25 to 30 minutes or until a toothpick comes out clean after inserting it into muffin.

Makes 2 dozen.
Can also be baked in 2 loaf pans (5''x 9'') for about 55 minutes.