Project Description

Recipe Ingredients:

  • 3 cups cooked* or 2 cans (15 oz. each) kidney beans, drained and rinsed

    *1 cup dry makes 3 cups cooked.

  • 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 teaspoon cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup fresh or frozen blueberries

  • 3/4 cup chopped pecans

Instructions

Preheat oven to 375ºF.

In food processor or blender, purée 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.