Saturday, May 2, 2009

Breakfast Muffins (using bean puree)

This muffin recipe is fast, easy, and delicious. It's a great way to use food storage items: powdered milk, powdered eggs and beans!

Breakfast Muffins
3 c. flour
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. sugar
2/3 c. shortening (or 1/3 c. white bean puree + 1/3 c. shortening)
2 eggs (or 2 TB powdered egg + 4 TB water)
1 c. milk (or 1/3 c. powdered milk + 1 c. water)

1/3 c. butter
1/2 c. sugar
3 tsp. cinnamon

Lightly grease 12 muffin cups (we like the mini muffin tins). Stir together flour, baking powder, salt, cinnamon and nutmeg. Set aside. In separate bowl, cream together 1 c. sugar and the shortening (and/or bean puree). Add eggs; mix well. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes for full size muffins, or 12-15 minutes for minis-or until toothpick comes out clean. In a bowl, melt butter. In a separate bowl, combine remaining sugar and cinnamon. Dip baked muffin tops in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Delicious!

If you are using powdered milk and eggs, remember to add dry ingredients with the other dry ingredients, and add the water with wet ingredients.

I used bean puree, powdered milk & powdered eggs. My whole family loved them.

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1 comment:

  1. I assume that you drain and rinse the beans and then just blend together with some water to make the puree? That's what I did, and it seemed to work out okay. Any ideas for what to do with the rest of the puree? The muffins were good! My husband had several! I just discovered your blog and really like it. Thanks!