A while back I gave each of my daughters a copy of one of my favorite cookbooks titled Smart Muffins by Jane Kinderlehrer. I have made many of the recipes in the book, but Heather recommended one that I hadn't tried yet. Oh, are they good! They are so very light with a hint of spice and packed with nutrition thanks to the mashed pinto beans... yes, beans in muffins. You'd never know it unless I told you... which I did, so now you know. Besides the peaches (or mango which is what I had on hand instead) and prunes, there is no additional sweetener except a measley 2 tablespoons honey or molasses. I used blackstrap molasses because they are an excellent source of calcium.
Peachy Beany Muffins
1 cup cooked pinto beans, mashed (a bit over ½ of a 15 oz can)
2 tbsp olive oil
2 tbsp honey or molasses (I used blackstrap molasses.)
1 tsp vanilla
2 tbsp yogurt or buttermilk
½ cup sifted whole wheat pastry flour
2 tbsp wheat germ (I used ground flax seed because it was handy.)
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
1 cup diced peaches (1 large) I used frozen mango. Dice, measure, and set in a sunny window while measuring the remaining ingredients. It’ll be unthawed by the time you are ready for it.
½ cup diced prunes
¼ cup chopped nuts. (I used walnuts.)
Using a food processor, mush the beans with the oil, honey or molasses, egg, and vanilla. Scrape into a bowl and add the yogurt or buttermilk, fruit, and nuts. In another bowl, whisk together the flour, wheat germ (or flaxseed), baking powder, baking soda, and spices. Preheat the oven to 375°. Stir dry ingredients into wet ingredients just until mixed. Don’t overmix. Spoon the mixture into 6 jumbo or 12 regular muffin cups. I used a jumbo-size pan and made 5 muffins. The batter was a bit skimpy for 6. Bake for 20 to 25 minutes or until a toothpick comes out clean.