World Class Flirts

Blueberry Bean Muffins

It isn't a typo--these muffins use beans, not bran. In this case, you process beans and milk into a smooth
substitute for oil, giving the muffins a moist texture that's also filled with fiber and low in fat.

2 15-oz cans red kidney beans, drained and rinsed				1/4 cup pecans, chopped
1/3 cup skim milk, at room temperature				1 tsp baking soda
1 cup sugar				1/2 tsp salt
1/4 cup butter, at room temperature				1 tsp ground cinnamon
3 eggs, at room temperature				1/2 tsp ground allspice
2 tsp vanilla				1/2 tsp ground cloves
1 cup flour				1 cup blueberries
1/2 cup whole wheat flour

Preheat oven to 350 degrees. Grease 24 muffin cups or line with papers. Sift together flour, baking soda,
salt and spices; set aside. Process beans and milk in food processor or blender until smooth. Mix sugar
and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Stir in
flour mixture just until moistened. Gently stir in blueberries. Spoon mixture into muffin cups; spoon
mixture into muffin cups; sprinkle with pecans. Bake 20 to 25 min, till a toothpick inserted in the center
comes out clean. Cool in pans on wire rack 5 minutes; remove from pans and cool. Makes 24.

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