Spicy Raisin Bean Muffins

These Spicy Raisin Bean Muffins are a unique twist on traditional baking, using pureed pinto beans to create a moist, tender crumb without compromising flavor. The earthiness of the beans pairs perfectly with warm spices like cinnamon, nutmeg, and cloves, while plump raisins add bursts of sweetness. With a hint of heat from the spices and the richness of egg whites and oil, these muffins offer a complex flavor profile that is both comforting and intriguing. They are an excellent vegetarian option, packed with fiber and protein, making them a nutritious choice for breakfast, brunch, or a snack. Easy to prepare with common pantry ingredients, they are perfect for busy mornings or as a homemade gift.

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 691.9

Dietary: Vegetarian

Description

These Spicy Raisin Bean Muffins are a unique twist on traditional baking, using pureed pinto beans to create a moist, tender crumb without compromising flavor. The earthiness of the beans pairs perfectly with warm spices like cinnamon, nutmeg, and cloves, while plump raisins add bursts of sweetness. With a hint of heat from the spices and the richness of egg whites and oil, these muffins offer a complex flavor profile that is both comforting and intriguing. They are an excellent vegetarian option, packed with fiber and protein, making them a nutritious choice for breakfast, brunch, or a snack. Easy to prepare with common pantry ingredients, they are perfect for busy mornings or as a homemade gift.

Ingredients

1 cup Cooked Idaho Pinto Beans
3/4 cup Milk
2 Egg Whites
1/4 cup Vegetable oil
1/2 cup Brown sugar, packed
1 1/2 cup All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Cloves
1/2 cup Raisins

Directions

1
Preheat the oven to 350F (175C). Grease a 12-cup muffin tin or line with paper liners.
2
In a blender or food processor, puree the cooked pinto beans and milk until completely smooth.
3
Transfer the bean mixture to a large mixing bowl.
4
Beat in the egg whites, vegetable oil, and brown sugar until well combined.
5
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
6
Add the dry ingredients to the wet ingredients and stir until just combined and moistened. Do not overmix.
7
Fold in the raisins evenly throughout the batter.
8
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
9
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
10
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 691.9kcal

% Daily Value *
Total Fat 16.8g26%
Saturated Fat 2.8g14%
Cholesterol 0.9mg1%
Sodium 84.1mg4%
Total Carbohydrate 116.4g39%
Dietary Fiber 7.8g32%
Sugars 32.7g
Protein 18.7g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.

Substitutions: You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. Honey can be used in place of brown sugar; if using honey, reduce the milk to 1/2 cup. Chopped dates or apples can be used instead of raisins for variation.

Tip: Ensure the beans are well-drained if using canned beans before pureeing. For a spicier kick, add a pinch of cayenne pepper to the dry ingredients.

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Read it online: https://www.chefs-mate.com/recipe/spicy-raisin-bean-muffins/