So while we were enjoying our Engine 2 Mighty Muffins, we mused about how nice it would be to have a muffin that you could eat at another meal – like a bean muffin. I thought the idea was interesting, so here’s what I came up with:
Savory Black Bean Muffins
Delicious and Plant Strong Black Bean Muffins
sauté in medium high pan (no oil!)
- 1/2 onion chopped,
- sliced mushrooms (1/4 pound?)
cook until onion is tender
- add chopped garlic
- 1/2 red pepper chopped
cook until slightly tender (because these are going in the oven & they’ll finish cooking there)
- add 1 cup frozen corn,
- a few handfuls of spinach (fresh or frozen)
- I had some roasted sweet potatoes so I mashed those a bit with my fingers and tossed them in too.
Heat until the frozen corn is thawed.
In a big bowl,
- drain and mash one can of black beans (I used Whole Foods no salt added)
- Add chopped chipotle to taste,
toss in the onion mixture and add
- 1/2 can drained black beans ( do not mash, this gives you a texture change)
- 1/4 cup chopped walnuts.
- 1 t baking powder
- the juice of one lime
- 2 cups oat bran
- add some water if the mixture seems dry. It should NOT be as wet as the mighty muffin batter.
Mix gently
Spray muffin tins very lightly with cooking spray and fill to make 12 muffins.
Bake at 375 for 30-45 minutes or until they look done. Let stand in pan for about 5 minutes to firm up before removing.
They are so good – we’ve had them for breakfast, or as part of dinner with some salsa. It’s kind of a “clean out the fridge” recipe and I’ll make them again. They were also very pretty with the red pepper, orange sweet potato, green spinach, and black beans.
