After a really bad failure on a pasta dish, I decided to throw caution to the wind, break out those fresh cranberries I picked up at Trader Joe's last week and try baking with beans again. I've never been so happy to fail in all my life. If I hadn't failed at that pasta, I would have never even attempted these muffins. I didn't feel like I had a clue as to what I was doing, but somehow it worked! Oh.my.gosh so much crantasticness in one place. I don't think anyone will suspect you hid in some extra fiber and protein by way of my little friend the navy bean.
Without further ado, I present to you the beaniful Cranberry Nut Muffin. Now stop staring and get in the kitchen!
Cranberry Nut Muffins
Makes 17
Ingredients:
1-1/2 cups brown rice flour
1/4 cup arrowroot
1-1/2 tsp cream of tartar
3/4 tsp baking soda
1 cup turbinado sugar
1-1/2 cups navy beans
1 cup orange juice
1/3 cup canola oil
1/4 tsp salt
1/2 tsp cinnamon
1-1/4 cup chopped fresh cranberries
1/2 cup walnuts
Directions:
Directions:
Preheat oven to 350 and line muffin tin w/paper liners.
In a large mixing bowl, mix brown rice flour, arrowroot, cream of tartar and baking soda. Set aside.
In the blender or food processor, blend sugar, beans, orange juice, canola oil, salt and cinnamon until smooth (it's ok to have some sugar granules, but no obvious beans).
Pour the bean/sugar mixture into the dry ingredients and stir with a wooden spoon, just until well combined.
Fold in cranberries and walnuts.
Put 1/4 cup batter into each muffin paper (nearly full).
Bake for 35 minutes, or until muffins are lightly browned and toothpick comes out clean.
In the blender or food processor, blend sugar, beans, orange juice, canola oil, salt and cinnamon until smooth (it's ok to have some sugar granules, but no obvious beans).
Pour the bean/sugar mixture into the dry ingredients and stir with a wooden spoon, just until well combined.
Fold in cranberries and walnuts.
Put 1/4 cup batter into each muffin paper (nearly full).
Bake for 35 minutes, or until muffins are lightly browned and toothpick comes out clean.
Note: It's probably ok to just lightly oil the muffin tins, but I haven't tested that yet. I wanted to use my cute little fall muffin papers.
7 comments:
crantasticness! love that, Dawn! i need some crantasticness in my life, too. when i pick up fresh cranberries for sauce late this month i'm totally putting some aside for these muffins. these are something my mom would absolutely adore and i'm gonna whip up a batch to take home to her and share. huzzah! bring on the navy beaned baked goods and hooooray for a bad failure leading to such a delicious success!
I don't if you know this, but those bags you can get this time of year in the produce dept can totally be put in the freezer as they are. I usually get a few extras to a avoid having to buy expensive frozen cranberries later in the year. TJ's has bunch right now, I'll have to stock up :D
Way to take your failure and make it a success! I've been missing muffins!
I think you've just completely revolutionized my husband's take on cranberry nut muffins (his 2nd favourite). Thanks!
Thanks, VegAmanda! I hope you like these. I took them to work today and people seemed to really like them. And they aren't the type to put on to save my feelings.
Saborm, I hope so! They're definitely near the top of my list too. They may have even inched to the very top in the last couple years. I puffy-heart fresh cranberries!
these look fantastic - just wish it was easy to find fresh or frozen cranberries here
Can you get blueberries? They might be a nice option. Or a smaller amount of dried cranberries
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