Servings per Recipe
12.00
Nutrition Facts
Calories
: 180
Fat
: 6
g
Sodium
: 300
mg
Total Carbohydrates
: 27
g
Fiber
: 3
g
Protein
: 6
g
Ingredients
1 can (15 ounces) red kidney beans
1/3 cup nonfat milk
1/2 cup sugar
1/4 cup butter, room temperature
3 eggs
2 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 and 1/4 teaspoon cinnamon
1/2 teaspoon salt
3/4 teaspoon ground cloves
pinch ground nutmeg
1 cup blueberries, fresh or frozen
Preparation
Preheat oven to 375 degrees.
Wash hands with soap and water.
Process beans and milk in food processor or blender until smooth.
Mix sugar and butter in large bowl. Beat in eggs and vanilla.
Mix in bean mixture until well blended.
Stir together dry ingredients (flours, baking soda, and spices) in a separate bowl. Add to bean and egg mixture.
If fresh, gently rub blueberries under cool running water.
Gently stir in blueberries.
Spoon mixture into 12 greased or paper-lined muffin cups.
Bake muffins in oven until toothpick inserted in centers come out clean, about 20 to 25 minutes.
Cool in pans on wire racks 5 minutes until removing.
Note
Any canned bean variety can be easily substituted. Nutrition Facts calculated using fresh blueberries. Recipe makes 12 muffins.