Gluten Free Pork And Bean Muffins Recipes

BAKED BEAN MUFFINS

Steps:

• Preheat the oven to 375F. Put the beans (and the sauce they're packed in), pumpkin puree or banana, brown sugar, milk, oil, eggs and vanilla into a blender or food processor and pulse or blend until smooth, scraping down the sides if necessary.
• Add the oats, cinnamon, ginger, baking powder, baking soda and salt and pulse until the oats are fairly finely ground. Let the batter sit for about 10 minutes (the oats will soften a bit), and blend again. Take off the lid and if you like, stir in some raisins before scooping or pouring into the muffin tins.
• Pour or scoop into greased or paper-lined muffin tins, filling them all the way to the top. Bake for 15-20 minutes, until raised, golden and springy to the touch. Makes 12 muffins or about 24 mini muffins.

GLUTEN FREE PORK AND BEAN MUFFINS

Steps:

• In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients.
• Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well.
• Fold dry ingredients into wet ingredients.
• If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes.
• Drain raisins and fold them, apples and walnuts into the mixture.
• Cover with saran wrap and let sit for 30 minutes to allow the gum to work.
• Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.