Raisins and Pinto Beans Muffins

These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.

Raisins and Pinto Bean Muffins

Raisins and Pinto Beans Muffins

These high-fiber, low-cholesterol raisins and pinto beans muffins are moist, flavorful, and packed with protein.

  • 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
  1. Preheat the oven to 400°F. Line a 12-cup muffin tin with papers, or smear the cups with butter or vegetable oil.
  2. In a blender or food processor, puree the beans with the milk until smooth; transfer to a large bowl.
  3. Beat in the egg whites, oil, and brown sugar until well combined.
  4. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and raisins.
  5. Using a rubber spatula, fold the flour mixture into the bean and egg mixture, mixing just until all the dry ingredients are moistened.
  6. Spoon the batter into the muffin cups.
  7. Bake for 15 to 18 minutes, or until golden brown. A skewer inserted into the centers should come out clean.

— US Dry Bean Council

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