|Preparation Time||10 Minutes|
|Cook Time||25 Minutes|
|Total Time||35 Minutes|
|Main Ingredient||Blueberries; Kidney Beans|
|Category||Beans & Legumes; Fruit|
|Diet||Low Calorie; Low Fat; Low Cholesterol; High fiber; Vegetarian|
2 cans (15 ounces each) red kidney beans
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
Process the beans and milk in a food processor or blender until smooth.
Mix the sugar and butter in a large bowl, and beat in the eggs and vanilla. Add the bean mixture, mixing until well blended.
Mix in the combined flours, baking soda, salt, and spices.
Gently mix in the blueberries.
Spoon the mixture into 12 greased or paper-lined muffin cups, and sprinkle with pecans.
Bake the muffins in a preheated 375ï¿½F oven until toothpicks inserted in the centers come out clean, 20-25 minutes.
Cool in pans on wire racks for 5 minutes, then remove from pans and continue to cool completely.
Calories: 288 cal
Total fat: 10g