Kidney Bean Muffins
1 - 15 ounce can red kidney beans (or 1-1/2 cups cooked), drained and rinsed
3/4 cup nondairy milk
1 egg replacer (1 tablespoon ground flax whisked with 3 tablespoon warm water)
1/4 cup canola oil (or 2 tablespoon applesauce and 2 tablespoon oil)
1/2 cup brown sugar
1/2 cup raisins (optional)
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground cloves
1) Preheat oven to 400 degrees Fahrenheit. Puree beans and non-dairy milk in blender or food processor.
2) In a small bowl blend egg replacer, oil, brown sugar, and raisins if you want them (I suggest them!). Add bean/milk mixture to this and stir.
3) In a large bowl mix the flour, baking powder, baking soda, and spices. Add wet ingredients to dry, mix just until combined (don't overmix!). Fill muffins cups.
4) Bake for 15 minutes or until the edges start to pull away from the pan.
I know this sounds kind of weird, but it's awesome and delicious, and it's a great way to get more fiber and nutrients into your diet. Have you ever had a bean roll from a Chinese bakery? These muffins sort of remind me of that deep, rich spiced flavor. Remember that peanuts are a legume like beans, and we don't mind putting pb in everything, including sweets (at least I don't!). Just give this one a try!
Source of recipe: My mom used to make this for me when I was a kid, and I veganized it.