BAKED BEAN MUFFINS RECIPE
If your child is a fan of baked beans they'll love these muffins. Instead of beans on toast for lunch why not try these baked bean muffins? Each muffin is filled to the brim with baked beans and ...
Provided by Anneliese Giggins
Categories Breakfast, Lunch, Snack
Time 50m
Yield Makes: 12
Number Of Ingredients 7
Steps:
- Preheat your oven to 180°C/350°F/Gas Mark 4.
- You could either ask your child to grease the muffin tray liberally or they could use muffin paper cases instead. If you use paper cases don't use your best ones as they would be wasted on a savoury muffin.
- Ask your little helper to sift the flour and baking powder into a large mixing bowl, a little at a time. My boy absolutely loves this job; I think he would happily sift flour all day long!
- Place the butter into a small microwaveable bowl and heat in the microwave until the butter has melted. Put the bowl to one side while you turn your attention to the milk and egg.
- It can be quite tricky for young hands to pour milk from a heavy milk bottle, so some assistance will be required here. You can pour the milk into the measuring jug together!
- If you have a keen egg cracker, then grab a small bowl and let your child crack in the egg. When it comes to picking out the shell, they can revel in the slimy gooey mess. My boy makes lots of "ewww" noise with a big smile on his face! Once any shell has been extracted they can give the egg a quick whisk with a fork.
- Using a wooden spoon or balloon whisk, make a well in the centre of the flour, then pour in the milk, beaten egg and melted butter. Children will love stirring the muffin mixture and the great thing is that lumps are to be encouraged; it only needs to be mixed until just combined. An overworked mixture will result in a tough, dense muffin.
- Open the can of baked beans for your helper. They can use a spoon to scoop out the beans and sauce into the mixing bowl. Just take a moment to be sure there are no sharp edges to the tin. While they are busy you can get on with grating the cheese.
- Stir the baked beans and grated cheese into the mixture, being careful not to over mix. Your little one can now spoon the orange tinted mixture into the awaiting muffin tin.
- Place the tray into the hot oven and leave the muffins to cook for approximately 20-25 mins. The muffins will not rise a great deal due to the baked beans but should lift to the tops of each muffin hole and turn a rich golden colour.
- Once cooked take from the oven and tip out on to a wire rack to cool.
Nutrition Facts : @context https, Calories 116 Kcal, Sugar 1.6 g, Fat 5.4 g, SaturatedFat 2.2 g, Sodium 0.38 g, Protein 4.5 g, Carbohydrate 12.5 g
BAKED BEAN MUFFINS
Steps:
- Preheat the oven to 375F. Put the beans (and the sauce they're packed in), pumpkin puree or banana, 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 fairly finely ground. Let the batter sit for about 10 minutes (the oats will soften a bit), and blend again. Take off the lid and if you like, stir in some raisins before scooping or pouring into the muffin tins.
- Pour or scoop into greased or paper-lined muffin tins, filling them all the way to the top. Bake for 15-20 minutes, until raised, golden and springy to the touch. Makes 12 muffins or about 24 mini muffins.
Nutrition Facts :
BEANY MELTS
This is kind of like a baked bean pizza. A satisfying lunch or snack that adults & kids will both love.
Provided by Mandy
Categories Lunch/Snacks
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200.C.
- Combine beans, vegetables & sweet chilli sauce in a bowl.
- Arrange muffin halves on a baking tray & spoon bean mixture evenly on top of muffins.
- Sprinkle each muffin with some cheese and a little black pepper.
- Bake for approx 15 mins or until heated through & cheese is golden.
- Alternatively you could do this under the griller just toast your muffins or foccaccias first, top with ingredients & grill on low.
Nutrition Facts : Calories 375.9, Fat 11.1, SaturatedFat 6.6, Cholesterol 29.8, Sodium 830.9, Carbohydrate 55.5, Fiber 7.9, Sugar 11.9, Protein 18.4
BEAN-OAT MUFFINS
Dont let the name throw you off. These are really sweet, moist muffins. a perfect breakfast snack! You dont taste beans in your muffins, if you didn't know you added the beans, you would never guess! i got this recipe from "Wholly Frijoles, the whole bean cookbook". It really is too wonderful to keep a secret!!
Provided by khah3765
Categories Quick Breads
Time 35m
Yield 6-14 muffins, depending on muffin cup size
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- puree beans with milk in a blender until smooth.
- Pour into a bowl and beat in egg, oil, honey and vanilla.
- Add the dry ingredients, mixing until just moistened.
- Stir in raisins.
- Spoon into paper-lined muffin cups, about 3/4 full.
- Bake for 15-20 minutes or until golden brown.
- Cool on wire rack.
- Enjoy!
Nutrition Facts : Calories 354.1, Fat 12, SaturatedFat 2.3, Cholesterol 35.3, Sodium 134.2, Carbohydrate 55.2, Fiber 4.3, Sugar 23.5, Protein 8.2
BAKED BEAN CAKE OR MUFFINS
An unusual "veggie cake" made with baked beans! I find this similar to a carrot cake, it is easy to make and very tasty. Adapted from a recipe found in Saltscapes magazine, chef Marie Nightingale.
Provided by Elly in Canada
Categories Quick Breads
Time 1h15m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 19
Steps:
- Cake:.
- Place raisins in a bowl and pour boiling water over them, set aside.
- In large mixing bowl, mash beans with a fork.
- Add eggs, oil and sugar, beat well.
- Combine flour, baking soda, baking powder, cinnamon and salt.
- (I sometimes add a 1/2 tsp nutmeg, 1/4 tsp cloves to spice it up a little!).
- Stir into bean mixture.
- Drain raisins and reserve liquid.
- Add raisins, nuts and vanilla to batter.
- If batter is too thick, add a little of the raisin water, stirring to combine.
- Pour mixture into a greased 13" x 9" baking pan.
- Bake at 325 degrees for approximately an hour or until tester inserted in centre comes out clean.
- Remove from oven and let cool in pan on rack.
- Icing:.
- Combine sugar and cream in a heavy-bottomed saucepan over medium heat.
- Bring to a boil, cook for 2 minutes.
- Add butter, remove from heat and stir in nuts, coconut and vanilla.
- Pour evenly over the cake, allow to cool before cutting.
- Note: edited to reduce 1 cup oil to 1/2 cup and 1/2 cup applesauce and reduced the sugar from 2 to 1 1/2 cups with good results. This recipe will makes 24 large muffins, baking time is 30 minutes.
- Enjoy!
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