Pinto Bean Muffins?

I know you think I've gone off the deep end but these muffins were actually pretty yummy! Think of them as savory corn muffins with some beans. You even get the added benefits of fiber and protein! Hey, if you've got some canned beans laying around, give these a try. They're perfect as a light vegetarian meal maybe with some tomato soup?


Ingredients: (12 muffins)

1 c all-purpose flour
1 c cornmeal
2 Tbsp sugar
2 tsp baking powder
¼ tsp salt
1 egg, slightly beaten
1 can of Pinto Beans (or whatever beans you like)
1 c milk
4 Tbsp butter, melted

Prep:

1. Preheat the oven to 400°F. Grease or line 12 muffins cups.

2. Combine flour, cornmeal, sugar, baking powder and salt. Add milk, egg, beans and butter; stir until dry ingredients are moistened.

3. Pour into muffin pan and bake for 20 to 25 minutes or until a toothpick inserted in the cornbread comes out clean.