No-flour Mock Cinnamon Cake Muffins, P1 (bean cake based)

[recipelover]

You can calculate it if you really want to:

It has 1 can of beans of which 1/2 c. beans is a serving
It has 4 eggs and I would only say one as a serving most of the time

So if you get technical, you could have more. But, you really want to cut back on your cravings for more. They are satisfying and filling for me, and that is why I only eat one in the morning and then I may have one muffin or a black bean brownie in the afternoon or evening.

I wouldn't go "overboard" on anything on this diet just because it tastes good. You need to learn to say "no" even to these.

[vanimm]

I tried making the savory version of the mock cornbread omitting the sugar completely. Is that why it seemed too "eggy"? I mean I could really taste the egg in it. Would it help if I go all egg whites and omit the yolks?

[recipelover]

Any of the bean muffins (in my humble opinion) need seasoning to cover up that "egg" taste. I only made the savory version once and didn't like it at all.

I always add extracts to the sweet versions, so I wonder if.....

--add some crushed garlic and some grated parmesan cheese
--add some grated onion pulp and its juice and add some chopped fresh chives

I would also add your favorite seasoning herbs but be careful of seasoning salts since the beans have salt in them. A little would be okay though.

Again, what you need is some flavor above and beyond the eggs.

If you have read the pages before, you will also see that I now always add 1/4 c. flaxmeal (or sometimes ground almonds in the sweet versions). That doesn't add flavor, but it does add texture.

I also use 5 egg whites and one egg yolk now.

[vanimm]

Perfect! I have been wanting to try the sweeter versions with almond meal/ flaxseed, but just wanted to try the basic version first. Unfortunately, I was out of splenda so only tried the savory ones with cumin seeds and a bit of salt. You're right about the salt, I always forget the canned stuff has added sodium.

Thanks much for the suggestions. I will try adding more seasoning and less yolk tonight and see how they come out. No matter how hard he tries to fight it, my husband's sweet tooth always comes back to haunt him after dinner, so these will make him very happy!

[recipelover]

Just to clarify--I would also add flaxmeal to the nonsweet version

[IndigoElectron]

I've tried the mock cornbread and bean brownies and am really looking forward to trying some new flavours! I was wondering though, what size can of beans do you use? The ones in the UK are about 7oz drained weight, does that sound about right?

[recipelover]

The can sizes of the beans used in the bean muffins and brownies are usually:

15 oz. (425 grams) as posted on the label

[DebbyC]

I've tried the mock cornbread and bean brownies and am really looking forward to trying some new flavours! I was wondering though, what size can of beans do you use? The ones in the UK are about 7oz drained weight, does that sound about right?

Somewhere in this thread is a post that has the can sizes listed and how much that equates to in measurements. I 'think' it was there for people who cook their own beans, but would probably have good info for you. Good luck finding it.

[recipelover]

I didn't see it after a quick look through this link, so I did a google search and here are some equivalents:

15-oz can beans = 1 1/2 cooked beans, drained
1 pound dry beans = 6 cups cooked beans, drained
1 pound dry beans = 2 cups dry beans
1 cup dry beans = 3 cups cooked beans, drained

[DebbyC]

I made the cinnamon version with a little pinch of ground cardamon and ginger - they are so good! I actually like the eggy taste, with those spices it reminds me of white cake with boiled egg custard poured over it...so I was very very happy! my son and SO both liked them!! Son even asked me to make them so he could have for breakfast muffins - AFTER he knew what it was...

[recipelover]

For breakfast your son may like my new version of the muffin that I made this week:

Add some maple extract (McComick makes it and most stores carry it)
Add a little vanilla extract
I added some pumpkin pie spice (about 1/2 tsp.) or just cinnamon
And walnuts sprinkled over the top of each muffin

We loved them!

[IndigoElectron]

Thanks for the advice on can sizes and conversions, I think we have the 15oz cans here too, which are about half the weight of beans when drained. I have bought some measuring cups now and realised I've been overdoing it a bit with the beans - what I thought was about half a cup was nearer to a cup! It doesn't seem to have slowed me down too much though, and at least I know now!

[rhales199]

Just giving this a *Bump*

I made these while I was on P1 a couple weeks ago. They're great, no matter what phase you're in! Thanks recipelover for posting these recipes!

[DebbyC]

thanks for bumping this up - after posting in the other thread, I realized I need to buy some beans and make batches of this. I am in a situation where I can not eat any raw veggies, not even salad for pete's sake!!!! and am hoping for these to have on hand for when I need really fast snacks.

[recipelover]

As you see from my many suggestions in this thread, we love these muffins. I have to repeat that they are best stored in the freezer for freshness.

For texture: I now add about 1/4 c. ground flaxseeds (flaxmeal) or 1/4 c. ground almonds (from the baking aisle). Just remember to count it toward your nut allowance--1/4 c. divided by the number of muffins you make would help determine that! I know I said this in an earlier post, but I wanted to emphasize it here too. It just helps the texture of the muffin to be more like a real muffin.

We just went kind of back on Phase 1 and I make these all the time. Just be creative in adding flavors to them--extracts, in different flavors really help. I still recommend trying them in the new muffin top pans if you can afford to spend money on another kitchen product. I have always liked the top half of these muffins because that is where I sprinkle the nuts etc. So, the muffin top pans work great.

New recommendation--my muffin version of the Black Bean Brownie but with cannelini beans instead: I followed my bean muffin recipe, but I added some cocoa powder (about 2 T.) to the batter and some walnuts, vanilla (my caramel extract that I get from Watkins) and some sugar free chocolate chips. I baked them in my muffin top pans and they are just like eating a chocolate cookie muffin style.

For those of you who are new to the board, here is the brownie recipe. I always have some of these in the freezer and we have them often with our afternoon coffee or tea on weekends.

Chocolate Bean Brownies, all phases [recipelover's version]

1 14 1/2 - 15 oz. can black beans, drained and rinsed (can use cannelini or great northern instead)
4 eggs (I used large eggs) [I now cut down on egg yolks and use 4 egg whites and 1 whole egg]
3 T. oil [you can use just 2 T. if you wish]
scant 3/4 c. bulk Splenda
3 T. cocoa powder
1/2 tsp. of expresso powder (can omit)
1/4 c. flaxmeal (ground flaxseed) or ground almond meal (my optional new addition)
1 tsp. baking powder
1 tsp. vanilla
(1 tsp. Watkins caramel extract makes a great addition or1/2 tsp. almond extract)
chopped walnuts
dark choc chips (probably should wait until Phase 2)[or sugar-free chocolate chips]

Because black beans are a little more dense and my blender cannot easily blend them well, this is how I add the ingredients to make it easier: 2 eggs, the beans, Splenda, oil, cocoa, espesso pdr, baking pdr, vanilla/almond extracts, then the other 2 eggs. Blend until pureed (may need to stir it every now and then--I use a rubber spatula to help it along a lilttle).

Pour into a sprayed 8 x 8 cake pan. Bake at 350 for about 30 min.

NOTE: I tried these in my Cuisinart food processor and didn't like the texture of the beans. They didn't seem to get "ground" enough. I prefer the blender!