Recipe credit
The Bean Education & Awareness Network
Ingredients
- 2 (15-ounce each) cans red kidney beans, drained, rinsed (3 cups cooked)
- 1/3 cup milk
- 1 cup granulated sugar
- 1/4 cup butter or margarine, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup blueberries, fresh or frozen
- 3/4 cup chopped pecans
Directions
- Process beans and milk in food processor or blender until smooth.
- Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
- Mix in combined flours, baking soda, salt and spices.
- Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
- Bake muffins in preheated 375°F oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
- Cool in pans on wire racks 5 minutes; remove from pans and cool.
Nutritional info
Calories
288
Total fat
10 g
Cholesterol
64 mg
Sodium
500 mg
Total carbohydrates
43 g
Dietary fiber
5 g
Protein
8 g
Allergens
Eggs