Blueberry Bean Muffins
Makes 24 muffins (About 4oz Each) | PREP TIME: 15 minutes, COOK TIME: 25 minutes
Ingredients:2 (15.25oz) cans S&W® Red Kidney Beans, rinsed and drained
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
2 teaspoons vanilla
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 pecans, chopped
Preparation:Preheat oven to 375 degrees.
In a blender or food processor process beans and milk until smooth.
In a large bowl mix sugar and butter; 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 for about 20 to 25 minutes until toothpicks inserted in centers come out clean. Cool in pans on wire racks 5 minutes; remove from pans and cool.
Nutritional Information Per Serving:
Calories 288, Fat 10g, Sodium 500mg, Carbohydrates 43g, Fiber 5g, Protein 8g
Vegetarian - does not contain Beef, Pork, Chicken, Fish, other meats, broth from meat, or animal fats, may contain dairy or eggs
Recipe contributions from the Idaho Bean Council, U.S. Dry Bean Council, California Dry Bean Board, Michigan Bean Board and the Northarvest Bean Growers Association