High-energy Muffins
Don't knock it until you try it! I tried these out on a four-year-old and he liked them!
Don't knock it until you try it! I tried these out on a four-year-old and he liked them!
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 cup brown sugar packed
- 1/2 cup powdered sugar
- 2 tablespoons skim milk
- 3/4 cup flour
- 1 tablespoon skim milk
- 15 ounces canned kidney beans drained and rinsed
- 2 tablespoons light margarine
- 1 packet instant oatmeal
- Carbohydrate 36.9775889583333 g
- Cholesterol 0.257291666666667 mg
- Fat 0.506424583333333 g
- Fiber 2.77006670465072 g
- Protein 8.37411083333333 g
- Saturated Fat 0.0971315625 g
- Serving Size 1 1 Serving (110g)
- Sodium 125.73625 mg
- Sugar 34.2075222536826 g
- Trans Fat 0.133155729166667 g
- Calories 184 calories
Step-by-step
- Process beans and milk in food processor until mixture is smooth. Beat margarine, brown sugar, eggs and vanilla until smooth in medium bowl; beat in bean mixture. Add flour, baking soda, salt and spice, mixing just until blended.
- Spoon mixture into 12 greased muffin cups and sprinkle with packet of favorite instant oatmeal. Bake at 375? for about 25 minutes. Cool muffins in pan for 5 minutes; remove and cool on wire racks.
- Mix powdered sugar and vanilla with enough milk to make glaze consistency. Drizzle over muffins.
Canned kidney beans form the dense foundation of these breakfast cakes, functioning as both structural binder and moisture reservoir once pureed. Processing them until completely smooth eliminates any chalky mouthfeel before the dry elements enter the bowl. Controlling every phase of the mixing and baking process determines whether the crumb turns out tender or rubbery.
- Process the canned beans and skim milk in a food processor for a full sixty seconds to guarantee a completely lump-free puree.
- Fold the flour, baking soda, salt, and pumpkin pie spice into the wet ingredients using a spatula just until moistened; overmixing develops gluten and yields a tough, rubbery texture.
- Bake the filled cups at 375 degrees Fahrenheit for exactly 25 minutes, checking for a springy center that yields slightly to finger pressure.
- Rest the baked items inside their greased tins for 5 minutes before transferring them to a wire cooling rack to prevent bottom condensation.
Glazing should occur only after the baked goods reach room temperature to keep the sugar mixture from melting into a sticky film. Proper cooling preserves the intended structural crumb without soggy spots.
