Born of a leftover half can of baked beans in tomato sauce staring out from the fridge, combined with an ongoing search for a bit of variety in the vegetarian lunchbox, these baked bean muffins tick a lot of boxes.
These dinky muffins deliver taste and nutrition in bucketloads while being very lunch-boxable. I judge this in muffin terms by how well they stay together and how well they peel off from the paper muffin cases – high marks on both counts. Just make sure to leave them to cool before trying to separate from paper cases.
Going back to my now tried and tested baking base of beans and nuts, this recipe combines baked beans, cashew nuts and eggs as the muffin base, with lots of smokey, salady, mediterranean flavours added in.
The recipe is just begging for bacon or smoked salmon for a non-vegetarian option, but this version was gobbled up by all.
As this is a leftovers recipe, it uses half a tin of beans, but could easily be doubled if making from scratch using a full tin of beans.
- 1 cup baked beans in tomato sauce
- 1 cup cashew nuts
- 2 eggs
- 2 sundried tomatoes, chopped
- 2 tbsp spring onion, chopped
- ¼ bell pepper, chopped
- 1tsp english mustard
- 2tsp pesto
- 2tsp oil from sundries tomatoes
- 1tsp smoked paprika
- 1tsp herbs mixed
- 1½ tsp baking powder
- Salt & pepper to taste
- 2tbsp chopped strong cheese (e.g. feta/strong cheddar)
- 2 tbsp sweetcorn (optional)
- Set oven to 160C. (I've a fan oven, I set it to 160C and lower it to 150 when baking)
- Blend the beans, cashew nuts and egg in a food processor until extremely smooth.
- Add in mustard, smoked paprika, pesto, oil, herbs and baking powder and blend again.
- Taste, add more of any flavour if wished.
- Season with salt and pepper, blend and taste again.
- Add sundries tomatoes, bell pepper and spring onions and pulse blender a few times.
- Add chopped cheese, and pulse once to mix cheese up a little. If using sweetcorn add at this stage also.
- Don't overdo the blending of cheese.
- Spoon into a muffin tin lined with paper cases.
- Put into the preheated oven, and cook for approx 20 mins, until set, golden and firm to touch.
- Check one to make sure they are fully cooked.
- Remove from oven and leave to cool on a wire tray.