Bean Muffins Recipe




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Bean; Bread; Breads; Muffin


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Bean Muffins Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bean Muffins

 

Ingredients

1 1/2 cup cooked am anasazi beans - drained
1 1/2 cup bean juice, water or milk
1/2 cup molasses or maple syrup
1 egg
1 tsp vanilla
2 tsp non-alum baking powder
1 1/2 cup am whole wheat flour
1/3 cup carob powder
1/2 tsp cinnamon
1 pinch nutmeg



 

Preparation

Blend beans, juice, molasses, egg, and vanilla in a blender or food
processor. Add dry ingredients to blender and mix until smooth. Fill
oiled muffin tins 2/3 full. Bake at 350 F. for 25 minutes, or until
done.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias

 

 

Servings: 12