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Title

Blueberry bean muffins

Time to make
Time to make:
45 minutes
Ingredients

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

Directions

  1. Process beans and milk in food processor or blender until smooth.
  2. Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
  3. Mix in combined flours, baking soda, salt and spices.
  4. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
  5. Bake muffins in preheated 375°F oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
  6. Cool in pans on wire racks 5 minutes; remove from pans and cool.
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Recipe Credit
Recipe Credit:
The Bean Education & Awareness Network.
Category
Category:
Breakfast
Special Criteria
Special Criteria:
Whole Grains

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Nutritional Info

Nutritional Info

Serves
Amount per serving
Calories
288
Cholesterol
64 mg
Dietary Fiber
5 g
Protein
8g
Sodium
500 mg
Total Carbohydrates
43 g
Total Fat
10 g
Allergens:
Dairy
Eggs
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Blueberry bean muffins
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