Spiced Cake Muffins

1 Cup Dry Green Or Yellow Split Peas - rinsed
1 1/4 Cups Sugar
2/3 Cup Watkins Original Grapeseed Oil
1/3 Cup Water
3 Large Eggs
3 Tbsp. Powdered Milk
1 teas. Watkins Maple Extract
1 1/2 Cups All-Purpose Flour
1 teas. Baking Soda
1 teas. Salt
1 teas. Watkins Ground Cinnamon
1/2 teas. Watkins Baking Powder
1/2 teas. Watkins Allspice
1/4 teas. Watkins Ginger
1/4 teas. Watkins Nutmeg

Place 2 cups water and peas in medium saucepan; bring to a simmer over medium heat. Simmer 1 hour or until peas are tender; adding additional water if needed to prevent sticking. Drain peas; reserve liquid. In food processor or blender, process peas until smooth, adding reserved liquid until mixture resembles consistency of apple sauce. Cool. Preheat oven to 350. Grease mini muffin cups; set aside. Place sugar and oil in large bowl; beat 1 minute. Combine 1/3 cup water, eggs and powdered milk in small bowl until well blended. Stir into sugar mixture; beat 2 minutes. Add pea mixture and maple extract; beat 1 minute. Sift dry ingredients together in medium bowl; add to sugar mixture. Beat 3 minutes. Spoon evenly into prepared muffin cups. Bake 10 minutes or until wooden pick inserted in center comes out clean. Remove from pans. Cool on wire racks 10 minutes. Serve warm or cool completely. Makes 6 dozen mini-muffins.

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