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Blueberry Bean Muffins

2 (15-ounce each) cans Red Kidney beans or 3 cups cooked dry-packaged Red Kidney beans, drained, rinsed
1/3 cup milk
1 cup granulated sugar
1/4 cup butter or margarine, softened
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup blueberries, fresh or frozen
3/4 cup chopped pecans

1. Process beans and milk in food processor or blender until smooth.
2. Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
3. Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes.
4. Cool in pans on wire racks 5 minutes; remove from pans and cool.

Makes 1 dozen.

Nutrient Information Per serving: Per serving:Calories 288; Fat 10g; Calcium 46mg; % Calories from Fat 31; Carbohydrate 43g; Folate 49mcg; Sodium 500mg; Protein 8g; Dietary Fiber 5g; Cholesterol 64mg

Recipe and photograph provided courtesy of The Bean Education & Awareness Network.