Blueberry Bean Muffins
Source of Recipe
Aunt Saunny
Any canned or dry-packaged bean variety can be easily substituted for
another.
Makes 1 dozen
Ingredients:
2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged
Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Preparation:
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-degree 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.
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