Thursday, November 10, 2022
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Baked Bean Muffins


In case you like baked beans, you will love these tacky, savoury baked bean muffins, made with a complete can of beans in each batch!

These beautiful little snacks have a texture someplace between scone and muffin, and have a really distinctive baked bean flavour, pleasingly paired with sharp cheese and enhanced with slightly paprika.

Making my baked bean muffins couldn’t be easier. First, you will whisk up milk, lemon juice, olive oil and eggs, then add grated mature cheese and a complete can of baked beans earlier than folding in flour, baking soda and paprika.

And that is all it takes to make the muffin batter!

After that, you will spoon the combination right into a effectively greased muffin pan and bake to provide these beautiful, orange-hued baked bean muffins.

Pack them into lunchboxes, serve them with soup, use them instead of dinner rolls, or simply snack on them once you get peckish – they’re simply so munchable!

In case you’re able to make my baked bean muffins then learn on under for the total recipe. I’ve included elements with measurements, advisable tools, detailed directions and a photograph for each step.

Comfortable baking!

Components

  • 100 ml (3.4 floz) complete milk
  • 2 tbsp lemon juice
  • 80 g (2.8 oz) olive oil
  • 2 medium free vary eggs
  • 125 g (4.4 oz) plain white flour (all function flour)
  • 250 g (8.8 oz) plain wholemeal flour (all function flour)
  • 1 tbsp baking powder
  • 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
  • 1/2 tsp (0.5 tsp) salt
  • 2 tsp paprika
  • 100 g (3.5 oz) mature cheddar (sharp cheddar) grated
  • 415 g (14.6 oz) baked beans (1 can)

Tools

Directions

Preheat the oven to 200C (180C fan/400F).

Put the milk, lemon juice, olive oil and eggs in a bowl.

Whisk collectively.

Add the beans (together with the juice).

Combine.

Add the cheese.

Combine once more.

Sift within the flours, bicarbonate of soda, salt and paprika.

Stir collectively.

Divide the batter into greased 12 gap muffin tray. You’ll be able to fill the holes very generously with out challenge.

Bake for about 25-Half-hour till risen and golden. A skewer pushed right into a muffin ought to come out clear.

Cool on a wire rack.

Get pleasure from on their very own, with soup or salad, buttered or with cheese.

And as soon as you have given the recipe a go, I would love you to come back again and depart a remark letting me know the way yours turned out.

I would like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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Print Recipe

Baked Bean Muffins

In case you like baked beans, you will love these tacky, savoury baked bean muffins, made with a complete can of beans in each batch!

Prep Time15 minutes

Cook dinner Time30 minutes

Complete Time45 minutes

Course: Lunch and fast cook dinner meals, Snack

Delicacies: British

Weight-reduction plan: Vegetarian

Servings: 12 muffins

Creator: Emily Leary

Components

  • 100 ml (3.4 floz) complete milk
  • 2 tbsp lemon juice
  • 80 g (2.8 oz) olive oil
  • 2 medium free vary eggs
  • 125 g (4.4 oz) plain white flour (all function flour)
  • 250 g (8.8 oz) plain wholemeal flour (all function flour)
  • 1 tbsp baking powder
  • 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
  • 1/2 tsp (0.5 tsp) salt
  • 2 tsp paprika
  • 100 g (3.5 oz) mature cheddar (sharp cheddar) grated
  • 415 g (14.6 oz) baked beans (1 can)

Directions

  • Preheat the oven to 200C (180C fan/400F).

  • Put the milk, lemon juice, olive oil and eggs in a bowl. Whisk collectively.

  • Subsequent whisk within the beans (together with the juice), adopted by the cheese.

  • Sift within the flours, bicarbonate of soda, salt and paprika. Stir collectively.

  • Divide the batter into greased 12 gap muffin tray. You’ll be able to fill the holes very generously with out challenge.

  • Bake for about 25-Half-hour till risen and golden. A skewer pushed right into a muffin ought to come out clear.

  • Cool on a wire rack, then get pleasure from on their very own, with soup or salad, buttered or with cheese.

Diet

Energy: 258kcal | Carbohydrates: 32g | Protein: 8g | Fats: 11g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 0.003g | Ldl cholesterol: 39mg | Sodium: 333mg | Potassium: 337mg | Fiber: 5g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

* Observe: dietary data is estimated, based mostly on publicly obtainable information. Nutrient values could fluctuate from these revealed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I am unable to wait to see your posts!

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