Baked Bean Muffins

Baked Bean Muffins

AuthorJulie

Baked Bean Muffins

1 227 mL can Bush’s Maple Baked Beans
1/2 cup pumpkin puree
3/4 cup packed brown sugar
1/2 cup milk
1/3 cup canola oil or melted butter
2 large eggs
2 tsp vanilla
2 cups quick or old-fashioned oats
2 tsp cinnamon or pumpkin pie spice
1 tsp ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1

Preheat the oven to 375?F. Put the beans (and the sauce they’re packed in), pumpkin puree, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.

2

Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are finely ground. Let the batter sit for a few minutes (the oats will soften a bit), and blend again. Pour into 12 paper-lined muffin tins, and bake for 20 minutes, until raised, golden and springy to the touch. Makes 12 muffins.

Ingredients

 1 227 mL can Bush’s Maple Baked Beans
 1/2 cup pumpkin puree
 3/4 cup packed brown sugar
 1/2 cup milk
 1/3 cup canola oil or melted butter
 2 large eggs
 2 tsp vanilla
 2 cups quick or old-fashioned oats
 2 tsp cinnamon or pumpkin pie spice
 1 tsp ginger
 1 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp salt

Directions

1

Preheat the oven to 375?F. Put the beans (and the sauce they’re packed in), pumpkin puree, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.

2

Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are finely ground. Let the batter sit for a few minutes (the oats will soften a bit), and blend again. Pour into 12 paper-lined muffin tins, and bake for 20 minutes, until raised, golden and springy to the touch. Makes 12 muffins.

Baked Bean Muffins
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