- 1 ½ cups Hard White Wheat Flour
- ½ cup Cornmeal
- ¾ cup Brown Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 Tablespoons Egg Powder, *
- 1 ¼ cups Milk, **
- ¼ cup canned Navy Beans, pureed***
- 2 Tablespoons Molasses
- 1 cup Raisins
Preheat oven to 400℉. Line 15-18 muffin pans with baking cups or spray with non-stick cooking spray.In a medium bowl, mix Flour, Cornmeal, Brown Sugar, Baking Powder, Baking Soda, Salt and Egg Powder; set aside. In a large bowl beat Milk, Bean puree and Molasses. Stir in flour mixture just until dry ingredients are moistened. Stir in Raisins. Scoop batter evenly between baking cups.
Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.
* Using fresh today? One large egg works fine in this recipe. Decrease the milk to just 1 cup when using fresh eggs.
**Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
***Want to use Mellyn’s bean powder? Use 1/4 cup water and 1 Tablespoon Navy Bean Powder. Whisk together and microwave for 2 minutes, whisking at every 30-second interval.
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