Baked Bean Cake Or Muffins Food

COFFEE CAKE MUFFINS

Steps:

• Prepare streusel topping:
• In a medium bowl, stir together brown sugar, flour, and salt.
• With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Prepare muffins:
• Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
• In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
• Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
• Beat in eggs, one at a time, until well combined.
• With mixer on low, beat flour mixture into butter mixture.
• Divide half the batter among prepared muffin cups.
• Top with half the streusel mixture, then remaining batter, and top with streusel.
• Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
• Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
• Dust with confectioners' sugar, if desired.

PORK-N-BEANS CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour five 16 ounce cans OR two 8 x 4 inch loaf pans.
• In a large bowl, mix sugar, oil, eggs, and beans until smooth.
• In a separate bowl combine flour, cinnamon, baking powder, and soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla. Fill cans 2/3 full with batter, or divide batter into prepared loaf pans.
• Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from cans or pans.

BLACK BEAN CAKES

Steps:

• Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat. When it is hot, add the onion and cook until soft and lightly caramelized, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat and set aside to cool.
• Place the flour in a shallow bowl or plate, and stir in the Essence. Set aside.
• In a medium mixing bowl, mash the black beans well with the back of a fork -- the mixture should be relatively smooth, with no whole beans remaining. Stir in the cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce and mix well. Divide the mixture into 8 evenly sized patties (about 1/3 cup each).
• Heat the remaining 6 tablespoons olive oil in a medium nonstick skillet over medium heat. When the oil is hot, dust the patties in the seasoned flour mixture and carefully transfer them to the hot skillet (the cakes will be delicate). Cook the cakes until golden brown on both sides and heated through, about 2 minutes per side.
• If necessary, season with more salt. Garnish with chopped cilantro, and serve immediately.

VANILLA BEAN CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans. (You could use 2 cake pans for slightly thicker layers if you would rather, but we like the additional layer filling.)
• In a medium sized bowl, add the flour, baking powder, and salt. Whisk to blend for 30 seconds. Set aside.
• In another bowl or measuring cup, combine the sour cream, milk and vanilla
• In the bowl of your mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3-5 minutes until fluffy and lightened in color.
• Add the eggs one at a time, mixing until the yellow of the yolk disappears.
• Add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2 of wet).
• Mix until combined and smooth, do not mix above medium speed or over-mix.
• Bake at 350 degrees for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool 5-10 minutes, then turn out.
• Makes 7 cups batter. The recipe works well for cupcakes.
• Cream the softened butter until smooth. Blend in the vanilla.
• Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
• Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
• Makes approximately 6 cups of frosting.

BAKED BEAN MUFFINS

Steps:

• Preheat the oven to 375F. Put the beans (and the sauce they're packed in), pumpkin puree or banana, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.
• Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are fairly finely ground. Let the batter sit for about 10 minutes (the oats will soften a bit), and blend again. Take off the lid and if you like, stir in some raisins before scooping or pouring into the muffin tins.
• Pour or scoop into greased or paper-lined muffin tins, filling them all the way to the top. Bake for 15-20 minutes, until raised, golden and springy to the touch. Makes 12 muffins or about 24 mini muffins.

BLACK BEAN CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the sour cream: Mix all the ingredients together and set aside.
• For the black beans: Combine the black beans with the onion and garlic cloves. Cover with water and bring to a boil, and then simmer, covered. The beans are ready when they are tender, about 1 1/2 hours. Drain and set aside to cool down. Drain.
• For the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.
• For the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.
• Add the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.
• Add enough oil to coat a medium saute pan and place over medium-high heat. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. The patties should have a golden brown crust. Place into the oven for about 4 minutes.
• While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. Add the red onion and cook for 1 minute. Add the spinach, season with salt and pepper, and wilt. Add the diced tomatoes and toss to warm through.
• Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Squeeze a little lime juice on top and top off with chipotle sour cream.

CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS

Steps:

• Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
• In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
• Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
• Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
• Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

FLOURLESS BLACK BEAN BROWNIE MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
• Place black beans and 1 egg in food processor and process until beans are well blended.
• Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth.
• Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
• Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter.
• Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely.
• Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.

BAKED BEAN MUFFINS RECIPE

Steps:

• Preheat your oven to 180°C/350°F/Gas Mark 4.
• You could either ask your child to grease the muffin tray liberally or they could use muffin paper cases instead. If you use paper cases don't use your best ones as they would be wasted on a savoury muffin.
• Ask your little helper to sift the flour and baking powder into a large mixing bowl, a little at a time. My boy absolutely loves this job; I think he would happily sift flour all day long!
• Place the butter into a small microwaveable bowl and heat in the microwave until the butter has melted. Put the bowl to one side while you turn your attention to the milk and egg.
• It can be quite tricky for young hands to pour milk from a heavy milk bottle, so some assistance will be required here. You can pour the milk into the measuring jug together!
• If you have a keen egg cracker, then grab a small bowl and let your child crack in the egg. When it comes to picking out the shell, they can revel in the slimy gooey mess. My boy makes lots of "ewww" noise with a big smile on his face! Once any shell has been extracted they can give the egg a quick whisk with a fork.
• Using a wooden spoon or balloon whisk, make a well in the centre of the flour, then pour in the milk, beaten egg and melted butter. Children will love stirring the muffin mixture and the great thing is that lumps are to be encouraged; it only needs to be mixed until just combined. An overworked mixture will result in a tough, dense muffin.
• Open the can of baked beans for your helper. They can use a spoon to scoop out the beans and sauce into the mixing bowl. Just take a moment to be sure there are no sharp edges to the tin. While they are busy you can get on with grating the cheese.
• Stir the baked beans and grated cheese into the mixture, being careful not to over mix. Your little one can now spoon the orange tinted mixture into the awaiting muffin tin.
• Place the tray into the hot oven and leave the muffins to cook for approximately 20-25 mins. The muffins will not rise a great deal due to the baked beans but should lift to the tops of each muffin hole and turn a rich golden colour.
• Once cooked take from the oven and tip out on to a wire rack to cool.

BEAN CAKES

Steps:

• In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;