Roasted Garlic Hummus
Creamy roasted garlic hummus with tahini, lemon, and cumin—smooth, smoky, and perfect for dipping pita, veggies, or chips. A Mediterranean favorite.
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Raisins and Pinto Beans Muffins
Moist, protein-rich muffins made with pinto beans, raisins, and warm spices—high in fiber, low in cholesterol, and perfect for a wholesome breakfast.
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
Cuisine(s):
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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.
More about Raisins and Pinto Beans Muffins
These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.
Posted:
November 1, 2020
Updated:
December 3, 2025
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