Raisin Bean Muffins

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


  • 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.