1 cup dried beans makes 3 cups cooked. Substitute 2 15-oz. cans kidney beans, drained and rinsed.
Preheat oven to 375F.
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
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|Serving Size: 1 muffin (187g)|
|Recipe Makes: 12|
|Calories from Fat: 172 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 264.6mg||81 %|
|Sodium 292.2mg||10 %|
|Potassium 400.9mg||11 %|
|Total Carbohydrate 75.3g||22 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 69.4g|
|Protein 14.5g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 518
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