BLUEBERRY BEAN MUFFINS

2 can (15 ounces) light red kidney beans or 3 cups cooked dry-packaged light red kidney beans, rinsed, drained
1/3 cup milk
1 cup sugar
1/4 cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon cloves, ground
1 cup blueberries, fresh or frozen
3/4 cups pecans, chopped

Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.

Process beans and milk in food processor or blender until smooth.

Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into prepared muffin cups; sprinkle with pecans.

Bake muffins in preheated 375-degree oven until toothpicks inserted in centers come out clean, 20 to 25 minutes. Cool in pans on wire racks 5 minutes; remove from pans and cool.

Makes 1 dozen
Source: American Bean Board