Blueberry Bean Muffins (dry Bean Board)

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Blueberry Bean Muffins (dry Bean Board) Ingredients

1 cup dried kidney beans	1 teaspoon baking soda
1/3 cup Skim milk	1 teaspoon cinnamon
1 cup sugar	1/2 teaspoon ground allspice
1/4 cup margarine softened	1/2 teaspoon ground cloves
3 large eggs	1/2 teaspoon salt
2 teaspoon Vanilla extract	1 cup Blueberries fresh or frozen
1 cup all purpose flour	3/4 cup Pecans chopped
1/2 cup whole wheat flour

Instructions for Blueberry Bean Muffins (dry Bean Board)

1 cup dried beans makes 3 cups cooked. Substitute 2 15-oz. cans kidney beans, drained and rinsed.

Preheat oven to 375?F.

In food processor or blender, pur?e beans and milk until smooth.

In a large bowl, beat sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, spices and salt. Gently mix in blueberries. Spoon batter into 12 greased or paper-lined muffin cups; sprinkle with pecans.

Bake muffins 20-25 minutes until toothpick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans. Serve warm or cool. Makes 1 dozen.

Nutrition Information. per Serving:
Calories 289, Protein 8 g, Carbohydrates 42 g, Fat 11 g, Calories from fat 33%, Cholesterol 58 g, Fiber 5 g, Folate 72 mcg, Sodium 247 mg


Main Ingredient: BeansCuisine: American

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