Fibre-Rich Bean Muffins

Look, there’s no point beating around the bush – everyone suffers from constipation from time to time. But for cakers, getting bunged up is simply a fact of our everyday lives. It explains why so many of us walk around with that pinched look on our faces.

It’s no wonder traffic can get a little congested with all the processed, synthetic and non-green foods we cakers consume. But, thankfully, here’s a recipe guaranteed to get the lead out. So to speak.

Some of you may find making muffins with beans a little disturbing. But how is it any different than that Jessica Seinfeld book where she put things like spinach in brownies and bean sprouts in pudding? (Or whatever it was she did.)

As to how these muffins taste, I have to say not too bad. Kind of like mini Tomato Soup Cakes. In fact, I’ve already eaten thr –Er…excuse me for a moment. Nature's calling.

1 cup raisins

1 cup boiling water

3 eggs

1 cup oil

2 cups white sugar

1 teaspoon vanilla

1 cup walnuts

1 14-ounce can beans in tomato sauce

½ teaspoon salt

3 cups flour

1 teaspoon soda

1 teaspoon cinnamon

½ teaspoon baking powder

Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar, vanilla and beans until beans are broken. Add flour and remaining ingredients, including raisins and water. Mix well. Spoon batter into large paper muffin cups. Bake at 325º for 30 minutes.

Source: Centennial Central Cook Book, Centennial School, Arva, Ontario, 1995