Baked Bean Muffins

Name: Baked Bean 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

AuthorJulie

Yields1 Serving

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

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.

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.

Categorybeans, bread, breakfast