These are good corn muffins. They are not sweet, be warned, but have a subtle pumpkin taste and great texture.
Total time (from buttering to baking): 45 minutes. Makes 12 muffins.
Materials: 1 mixing bowl; processor; measuring vessels; muffin tin. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 cup cooked beans (I use pinto)
- ½ cup greek yogurt (I use 2%)
- 1 cup (7.5 oz) pumpkin puree
- 2 tbsp oil
- 2 eggs
- Dash vanilla, if you have it
- 1 ½ cup cornmeal
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp Pumpkin Pie spice
Instructions:
- Preheat the oven to 350˚F and butter a muffin tin.
- In a processor, combine 1 cup of beans, ½ cup of greek yogurt, 1 cup of pumpkin puree, and 2 tbsp oil. Transfer into a larger bowl and add the 2 eggs and vanilla. Mix well.
- In a separate bowl, combine 1 ½ cups of cornmeal, 1 tsp baking powder, 1 tsp baking soda, and 2 tsp Pumpkin Pie Spice.
- Transfer the cornmeal mixture into wet mixture and stir until combined. Spoon into muffin tins.
- Bake at 350˚F for about 20 mins, or until tops are firm to the touch.
Leave a Reply