Print (No Image)
Print

Blueberry Bean Cake

Nutrition Facts
Servings per Recipe:
12 servings
 Amount Per Serving
Calories 320
Fat 11g
Sodium 390mg
Total carbohydrate 47g
Fiber 6g
Protein  10g
Ingredients
2 cans (15 ounces each) red kidney beans
1/3 cup nonfat milk
1 cup sugar
1/4 cup butter
3 eggs
2 tsp. vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1 cup blueberries, fresh or frozen
3/4 cup pecans, chopped
    Instructions
  1. Preheat oven to 375 degrees.
  2. Process beans and milk in food processor or blender until smooth.
  3. Mix sugar and butter in large bowl.
  4. Beat in eggs and vanilla.
  5. Mix in bean mixture until well blended.
  6. Mix in flours, baking soda, salt, and spices.
  7. Gently stir in blueberries.
  8. Spoon mixture into 12 greased or paper-lined muffin cups.
  9. Sprinkle muffins with pecans.
  10. Bake muffins in oven until toothpick inserted in centers come out clean, about 20 to 25 minutes.
  11. Cool in pans on wire racks 5 minutes.
  12. Remove from pans.
Tips

1. Any canned bean variety can be easily substituted.

Keywords: beans, blueberries, cake, dessert, fruit, pecans

Add a Note:

View in Spanish
Share this recipe with your friends    Share on Facebook    Tweet on Twitter