Baked Bean Muffins (Really!)

By Hester

Ingredients

• 1 227 1 227 1 227 mL can Bush’s Maple Baked Beans
• 1 227 1 227 1 227 mL can Bush’s Maple Baked Beans
• 1 227 1 227 1 227 mL can Bush’s Maple Baked Beans
• 1/2 1/2 1/2 cup pumpkin puree
• 1/2 1/2 1/2 cup pumpkin puree
• 1/2 1/2 1/2 cup pumpkin puree
• 3/4 3/4 3/4 cup packed brown sugar
• 3/4 3/4 3/4 cup packed brown sugar
• 3/4 3/4 3/4 cup packed brown sugar
• 1/2 1/2 1/2 cup milk
• 1/2 1/2 1/2 cup milk
• 1/2 1/2 1/2 cup milk
• 1/3 1/3 1/3 cup canola oil or melted butter
• 1/3 1/3 1/3 cup canola oil or melted butter
• 1/3 1/3 1/3 cup canola oil or melted butter
• 2 2 2 large eggs
• 2 2 2 large eggs
• 2 2 2 large eggs
• 2 2 2 tsp vanilla
• 2 2 2 tsp vanilla
• 2 2 2 tsp vanilla
• 2 2 2 cups quick or old-fashioned oats
• 2 2 2 cups quick or old-fashioned oats
• 2 2 2 cups quick or old-fashioned oats
• 2 2 2 tsp cinnamon or pumpkin pie spice
• 2 2 2 tsp cinnamon or pumpkin pie spice
• 2 2 2 tsp cinnamon or pumpkin pie spice
• 1 1 1 tsp ginger
• 1 1 1 tsp ginger
• 1 1 1 tsp ginger
• 1 1 1 tsp baking powder
• 1 1 1 tsp baking powder
• 1 1 1 tsp baking powder
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp salt

Details

Adapted from dinnerwithjulie.com

Preparation

Step 1

Preheat the oven to 375?F. Put the beans (and the sauce they’re packed in), pumpkin puree, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.



Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are finely ground. Let the batter sit for a few minutes (the oats will soften a bit), and blend again. Pour into 12 paper-lined muffin tins, and bake for 20 minutes, until raised, golden and springy to the touch. Makes 12 muffins.

I added some pumpkin puree thinking it would go well with the maple-spiked beans, and it does – they don’t taste pumpkin-y. But if you’re annoyed at the thought of opening a can of pumpkin to only use one cup, I froze the rest in half cup portions in a muffin tin, then popped the frozen pucks out into a ziplock freezer bag. Now it’s easy to pop out a puck and thaw it on the countertop or in the microwave to make a batch. I suspect a ripe banana would make a tasty alternative. And if you want to add raisins, nuts, berries or chocolate chips, just stir them into the batter right in the pitcher, after you’ve finished blending it.