(Yield: 12 large muffins or 36 mini—muffins)
1 1/2 cups cooked Anasazi Beans, drained 1 1/2 cups bean juice, water or milk
1/2 cup molasses or maple syrup
1 egg
1 tsp. vanilla
2 tsp. non-alum baking powder 1 1/2 cups Whole Wheat Flour 1/3 cup carob powder
1/2 tsp. cinnamon
Pinch of nutmeg
Directions
Blend beans, juice, molasses, egg, and vanilla in a blender or food processor. Add dry ingredients to blender and mix until smooth. Fill oiled muffin tins 2/3 full. Bake at 350° F. for 25 minutes, or until done.
