• 2 lbs. canned red kidney beans, drained and rinsed
• 1/3 cup milk
• 1 cup sugar
• 1/4 cup butter or margarine, softened
• 3 eggs
• 2 tsp. vanilla
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 cup blueberries
• 3/4 cup pecans, chopped

Process beans and milk in food processor or blender until smoth. 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 greased or paper-lined muffin cups; sprinkle with pecans. Bake muffins in preheated 375°F 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.

Courtesy: American Dry Bean Board

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 291, fat 10.7g, 32% calories from fat, cholesterol 58mg, protein 8.0g, carbohydrates 42.8g, fiber 4.6g, sugar 20.2g, sodium 149mg, diet points 6.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 1.2, Lean meat: 0.3, Fat: 1.9, Sugar: 1.0, Very lean meat protein: 0.7

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