Baked Bean Muffins Food

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.

BAKED BEAN CAKE OR MUFFINS

Steps:

• Cake:.
• Place raisins in a bowl and pour boiling water over them, set aside.
• In large mixing bowl, mash beans with a fork.
• Add eggs, oil and sugar, beat well.
• Combine flour, baking soda, baking powder, cinnamon and salt.
• (I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!).
• Stir into bean mixture.
• Drain raisins and reserve liquid.
• Add raisins, nuts and vanilla to batter.
• If batter is too thick, add a little of the raisin water, stirring to combine.
• Pour mixture into a greased 13" x 9" baking pan.
• Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean.
• Remove from oven and let cool in pan on rack.
• Icing:.
• Combine sugar and cream in a heavy-bottomed saucepan over medium heat.
• Bring to a boil, cook for 2 minutes.
• Add butter, remove from heat and stir in nuts, coconut and vanilla.
• Pour evenly over the cake, allow to cool before cutting.
• Note: edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes.
• Enjoy!

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-OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• puree beans with milk in a blender until smooth.
• Pour into a bowl and beat in egg, oil, honey and vanilla.
• Add the dry ingredients, mixing until just moistened.
• Stir in raisins.
• Spoon into paper-lined muffin cups, about 3/4 full.
• Bake for 15-20 minutes or until golden brown.
• Cool on wire rack.
• Enjoy!

BLACK BEAN CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
• In a large bowl, beat together the egg and milk.
• Add all remaining ingredients and mix well.
• Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
• Turn out and serve immediately or let cool on rack or towel.
• Good with Cajun dishes, chili, fish, and even for breakfast!

GLUTEN FREE PORK AND BEAN MUFFINS

Steps:

• In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients.
• Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well.
• Fold dry ingredients into wet ingredients.
• If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes.
• Drain raisins and fold them, apples and walnuts into the mixture.
• Cover with saran wrap and let sit for 30 minutes to allow the gum to work.
• Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.