Recipe Redux—Recipes From the Oscars

February 21st, 2013 at 11:42am Cindy Brison MS RD LMNT

When I started thinking about recipes that remind me of a favorite movie or show, the first thing that came to mind was “sitting around the campfire eatin’ some beans.” I am not sure what movie this phrase came from, but it’s been a private funny joke in our family for many years. Every time we eat any form of beans, it is song at the table!

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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