Blueberry Bean Muffins

Ingredients 2 cans (15 ounces each) Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed 1/3 cup milk 1 cup sugar 1/4 cup butter or margarine, softened 3 eggs 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 Directions Makes 1 dozen 1. Process beans and milk in food processor or blender until smooth. 2. Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans. 3. Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes. 4. Cool in pans on wire racks 5 minutes; remove from pans and cool. Creator Comment Recipe and Photo courtesy of The American Dry Bean Board. NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another. Nutrient Information Per serving: Calories 288; Fat 10g; Calcium 46mg; % Calories from Fat 31; Carbohydrate 43g; Folate 49mcg; Sodium 500mg; Protein 8g; Dietary Fiber 5g; Cholesterol 64mg