These are sweet enough to serve for breakfast, but simple enough to serve at dinner to round out any meal. Wonderful with honey or jam of your choice.
- 2 cups Soft White Wheat Flour
- ½ cup Sugar
- 3 teaspoons Baking Powder
- ½ teaspoon Salt
- 2 Tablespoons Whole Egg Powder, *
- 3 Tablespoons Water, *
- 1 cup Milk, **
- ¼ cup Canned Navy Beans, pureed***
- ¼ cup Honey
Preheat oven to 400℉. line 12 muffin cups with paper liners or spray with non-stick cooking spray. In a bowl, combine the Soft White Wheat Flour, Sugar, Baking Powder and Salt. In another bowl, whisk the Egg Powder and Water until smooth; whisk in Milk, Bean puree and Honey; stir into dry ingredients just until moistened.
Fill muffin cups three-fourths full. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm.
*Using fresh today? One large egg works well in this recipe. Omit water completely 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 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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