These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.
Raisins and Pinto Bean Muffins
These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.
Ingredients
- 1 cup cooked pinto beans, or 1 cup canned rinsed and drained
- ¾ cup milk
- 2 egg whites
- ¼ cup vegetable oil
- ½ cup firmly packed brown sugar
- 1½ cups all-purpose flour (or ¾ cup whole wheat flour plus ¾ cup all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup raisins
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with papers, or smear the cups with butter or vegetable oil.
- In a blender or food processor, puree the beans with the milk until smooth; transfer to a large bowl.
- Beat in the egg whites, oil, and brown sugar until well combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and raisins.
- Using a rubber spatula, fold the flour mixture into the bean and egg mixture, mixing just until all the dry ingredients are moistened.
- Spoon the batter into the muffin cups.
- Bake for 15 to 18 minutes, or until golden brown. A skewer inserted into the centers should come out clean.
Notes
— US Dry Bean Council
Tried this recipe?Let us know how it was!
0 Comments