Author: its_admin

High fiber, low cholesterol bean muffins are moist, flavorful and packed with extra protein and flavor.

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 cups all-purpose flour (or 3/4 cup each whole wheat flour and all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup raisins

Preparation: Puree beans with milk in blender or food processor until smooth; transfer to bowl. Beat in egg whites, oil, and brown sugar. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and raisins. Fold into bean mixture, mixing just until dry ingredients are moistened. Spoon into greased or paper-lined muffin cups. Bake in preheated 400 degree F. oven for 15 to 18 minutes or until golden brown.

Ingredients:

• 3/4 cups cocoa
• 1/2 teaspoon salt
• 2/3 cup melted butter
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1 cup pinto beans, cooked and mashed
• 1 cup flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1 cup semi-sweet chocolate chips
• Chocolate Frosting

Preparation: Preheat oven to 350 degrees.
Combine cocoa and soda; blend in 1/3 cup melted margarine. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs, and remaining 1/2 cup butter.
Add beans, flour, vanilla and salt; stir until smooth. Add chips.
Turn mixture into a greased 9 x 13-inch pan. Bake 35 to 40 minutes or until sides pull away from pan.
Cool completely and frost with favorite chocolate frosting.

Makes 4 dozen cookies.

Ingredients:

• 1/2 cup butter
• 1 can (15-ounce) Great Northern beans, drained and rinsed
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2-1/2 cups all-purpose flour
• 2 cups quick-cooking oatmeal
• 6 ounces chocolate chips
• 1 teaspoon cinnamon
• 1 cup chopped nuts (optional)

Preparation: Preheat oven to 375 F. Puree beans in food processor or mixer with 1/4 cup water until smooth.
Cream beans, butter and sugars in mixer. Add eggs, baking powder, baking soda, vanilla, salt, flour, cinnamon, and oatmeal; mix thoroughly.
Mix in chocolate chips and nuts. Drop dough by rounded teaspoon onto a greased cookie sheet. Bake for 9 to 10 minutes or until golden. Cool on cookie sheet for one minute.

NUTRITION FACTS

Amount Per Serving

Cals: 147.3 From Fat: 32.5

Total Fat: 5.4g

Cholesterol: 12mg

Sodium: 48mg

Total Carb: 23.2

Dietary Fiber: 1.7g

Sugars: na

Protein: 2,1g

Ingredients:

• 1/4 cup butter or margarine
• 1 cup sugar
• 2 eggs
• 2 cups cooked, pureed pinto beans
• 1 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 cups diced apples
• 1/2 cup nuts
• 1 1/2 teaspoons vanilla
• 3/4 cup raisins

Preparation: Cream butter or margarine and sugar. Add eggs, one at a time, beating well. Blend in pureed beans.
Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla. Pour into buttered 9×13-inch pan.
Bake in 375 degree F. oven, 45 to 50 minutes or until cake tests done. Frost cake with maple or cream cheese frosting, if desired.

Serves 8

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1 cup brown sugar
• 2 eggs, beaten
• 1 heaping cup of mashed Pinto Beans*
• 1 3/4 cups whole pecans 9 inch, unbaked pie shell

Preparation: Beat butter until creamy; add sugar, brown sugar and beaten eggs, beating well after each addition.
Add pinto beans and blend well. Pour into 9 inch, unbaked pie shell. Decorate top with whole pecans.
Bake at 375 degrees F. for 20 minutes, then at 350 degrees F. for an additional 25 minutes or until a knife inserted into the center comes out clean.

Notes: *1 1/2 cup cooked beans equals about 1 cup of mashed beans.