Recipe Redux—Recipes From the Oscars

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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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