Beans are such a healthy food and so versatile! They can be used in sweet and savory dishes. My family LOVES beans in any form. Some of our favorite recipes involve beans and muffins. I have a favorite muffin recipe that I have used for years that I wanted to use. I went to look for it, and thought I had found it. So I made it last night. I thought it was a sweet muffin recipe—but I grabbed the wrong recipe and it made a savory muffin that I would serve with chili. It is a great recipe—just not the sweet one I had intended to make. So, I am including both recipes. They are both great—but in different ways. I have switched out pureed beans in many recipes for the fat, and it makes the muffins a little bit denser, but tasty!
Sweet Pinto Bean Muffins
- 2 eggs
- 1 cup mashed pinto beans
- 1 cup milk
- 2 cups flour
- 1/4 cup vegetable oil
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
Mix dry ingredients. Beat eggs then mix with milk, oil and mashed beans. Combine all ingredients mixing enough to just moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 for 25 minutes. Serve hot. These freeze well. I add a teaspoon of cinnamon and a teaspoon of vanilla to these, and they are great!
Savory Bean Muffins
Recipe from the Nebraska Dry Bean Commission
- 1 cup red beans or pinto beans cooked
- 1 cup whole wheat flour
- 1 cup yellow corm meal, whole grain
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 each eggs, beaten
- 3/4 cup non-fat plain yogurt
- 3 tablespoons margarine, melted
In a large bowl, combine flour, corn meal, baking powder, salt and sugar. In a blender, combine eggs, yogurt, margarine and beans until smooth. Add this mixture to the dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into 12-15 greased or paper-lined muffin cups. Bake the muffins at 425 degrees for 20-25 minutes or until golden brown. Makes about 15.
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