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Blueberry Bean Muffins




Source of Recipe


Internet


List of Ingredients




2 lbs. canned red kidney beans, drained and rinsed
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 tsp. vanilla
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped


Recipe



Process beans and milk in food processor or blender until smoth. 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 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.