Cathy's beany muffins
Bean Muffins, Phase 1 (or any Phase)
Here are the recipes for the bean muffins. Try a sweet version first and then you can experiment with more. As I told everyone on TOB--we love them. I am having one right now with my coffee--a banana pecan one. It is really important to fully blend the beans so that they can't be seen at all. My Braun blender works really well, but some people use a food processor. I like the blended version better because I can't even see that there are any beans in it. Really blend them well--see my directions below.
Suggestions about recipes:
--Store these in the refrigerator or freeze them. They are perishable! I freeze them and we just take out one when needed from the freezer bag.
--for better flavor/texture: use large eggs, not extra large or jumbo size. Also see my note about using egg whites and one whole egg for those who are watching egg intake.
Recipelover’s Basic Sweet Version Muffin recipe:
1 can Great Northern or cannelini beans, drained, rinsed well, drained
4 large eggs (or 1 whole egg & 4 egg whites) or (egg substitute)
1 tsp. baking powder
pinch salt flavors of your choice (spices or extracts) See below
1/2 tsp. vanilla
2 T. oil
scant 3/4 c. Splenda
optional for added texture: 1/4 c. flaxmeal or ground nuts
(in Phase 2, you could add a little whole wheat pastry flour)
Combine all ingredients in the blender (suggested order--2 eggs, beans, rest of ingredients and last 2 eggs) and process until smooth. Pour into muffin tin; bake at 350 for about 25-30 min. or until toothpick inserted comes out clean. It makes about 7 muffins.
My additional notes: I usually make two batches with two different flavors so that I fill up a muffin pan. I use maybe 2 custard dishes to use up the remaining batter. Or, now I use muffin top pans and I love how the muffins turn out--more like a cookie.
Flavor Variations: add these in the middle of the mixture in the blender
Cinnamon Spice Muffin:
--1 tsp. cinnamon or pie spice mix
--fresh ground nutmeg (we love it)
--chopped walnuts
--(could add some dried apple chopped up)
"Mock" Lemon Poppy Seed Muffin--1 tsp. lemon extract
--some freshly grated lemon peel (maybe 1 T.)
--1 tsp. poppy seeds
Banana Nut Muffin--1 tsp. banana extract
--1/4 tsp. vanilla
--freshly grated nutmeg (1/2 tsp.?)
--chopped pecans or walnuts
Orange Apricot/Cranberry Muffin (Phase 2 with fruit)--1 tsp. orange extract
--about 1 T. grated orange rind
--few grinds of freshly grated nutmeg
--1 tsp. vanilla
--cut up slivered almonds
--a few chopped dried apricots, cranberries or cherries
Raspberry Almond Muffins--1 tsp. McCormick raspberry extract (new in stores)
--1/2 tsp. almond extract
--few grinds of freshly grated nutmeg
--1 tsp. vanilla
--cut up slivered almonds
--For Phase 2: a few chopped dried cranberries or cherries
Chocolate Almond: almond extract and a little cocoa powder, almond slivers
Pina Colada: coconut extract, pineapple extract, coconut (I use unsweetened) and pecans
Butter Rum: rum extract, butter extract, pecans
Chocolate Peppermint: peppermint extract, cocoa powder and walnuts
Orange Pineapple: orange extract, pineapple extract
I just keep combining extracts for new flavors.
