Recipe submitted by Chloé Caredda, Elisabeth Cyr-Fortin, Laurence Laberee and Clara Thibault, nutrition trainees
- 60 ml (¼ cup) white bean paste*
- 250 ml (1 cup) all-purpose flour
- 250 ml (1 cup) whole wheat flour
- 10 ml (2 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 250 ml (1 cup) quick cook oats
- 180 ml (¾ cup) brown sugar, packed
- 125 ml (½ cup) dried sweetened cranberries, chopped fine
- 60 ml (¼ cup) ground linseed
- 1 lemon, fresh, pressed and zested
- 2.5 ml (½ tsp) ground cinnamon
- 310 ml (1 ¼ cup) milk (1%)
- 80 ml (⅓ cup) non-hydrogenated margarine, melted
- 1 large egg, beaten
- 2 muffin tins
- Large bowl
- Medium bowl
- Wooden spoon
- Ice cream spoon
*Making the white bean paste
- Drain and rinse 250 ml (1 cup) canned white beans and place in a small blender.
- Add 60 ml (¼ cup) water and blend.
- If mixture is too thick and lumpy, add another 15 ml (Tbsp) and blend again. Remember this is a paste, not a liquid!
- Set aside 60 ml (¼ cup) white bean paste for the recipe.
Making the muffins
- Preheat oven to 400°F (200°C) with rack in middle position.
- Lightly grease two muffin tins and dust with flour. Set aside.
- Sift flours in a large bowl using a sieve.
- Add baking powder, baking soda, oat flakes, brown sugar, dried cranberries, linseed, lemon zest, and cinnamon. Stir and set aside.
- In a medium bowl, stir milk and lemon juice. Allow to rest 2 minutes.
- Add white bean paste, melted margarine, and beaten egg to milk and lemon juice mixture. Mix well.
- Make a well in the centre of dry ingredients and pour in wet ingredients. Stir gently using a wooden spoon until smooth.
- Divide dough into 21 muffin cups using an ice cream scoop.
- Bake 15 minutes or until a toothpick inserted in centre of muffin comes out clean.
- Place tins on rack to cool 5 minutes before removing muffins from tins.
- Leftover white bean paste can be frozen and used in another recipe White Kidney Bean Dip.