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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 127.0
  • Total Fat: 6.6 g
  • Cholesterol: 106.2 mg
  • Sodium: 198.0 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.0 g

View full nutritional breakdown of Poppy Seed bean Muffins ( Gluten Free) calories by ingredient
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Poppy Seed bean Muffins ( Gluten Free)

Submitted by: RHALES199

Introduction

adapted from the bean muffin recipe posted on southbeachdiet.com by Recipelover.
sounds wierd, but tastes great!
good for South beach diet P1. All SB P1 recipes are gluten- free
adapted from the bean muffin recipe posted on southbeachdiet.com by Recipelover.
sounds wierd, but tastes great!
good for South beach diet P1. All SB P1 recipes are gluten- free

Number of Servings: 8

Ingredients

    BEAN MUFFINS--[recipelover's version- these are really great and make a filling breakfast with a HB egg & V8 or cottage cheese w/fruit]
    1 can Great Northern or Cannelini beans, drained, rinsed well, drained
    4 large eggs (I now use one whole egg and 4 egg whites for less cholesterol) [I mayself may redure the amount of eggs to 3 next time]
    1 tsp. baking powder
    1tbsp poppy seeds [I may add a little bit more next time]
    1 tsp. vanilla or other extracts
    2 T. olive oil [I used canola]
    3/4 c. Splenda
    (my new addition: 1/4 c. flaxmeal/ground flaxseed or 1/4 c. almond meal/flour)
    combine beans & eggs in blender til smooth (no bean chunks); then add rest of ingredients & blend again. Pour into muffin pan (I got about 8 muffins). You can add sprinkled cinnamon/Splenda over top, but I don't think you need to if the spices are in batter. I baked them @ 350 abt 25-30 min (til toothpick inserted comes out very clean). The original recipe said 400, but I forgot & used 350. It worked out well anyway.I have found our favorite addition to any of the bean muffin or brownie recipes to make them less moist and they even hold together better when I don't use real eggs. It also makes them even more nutritious, but you need to count it toward your nut treat for the day. But it is still a Phase 1 addition. Note: 1/4 cup = 4 T. (divide the amount by the number of muffins you make to find out just how much is in each muffin for the alottment) I think that the small amount in each muffin is minimal.

Directions

combine beans & eggs in blender til smooth (no bean chunks); then add rest of ingredients & blend again. Pour into muffin pan (I got about 8 muffins). You can add sprinkled cinnamon/Splenda over top, but I don't think you need to if the spices are in batter. I baked them @ 350 abt 25-30 min (til toothpick inserted comes out very clean). The original recipe said 400, but I forgot & used 350. It worked out well anyway.I have found our favorite addition to any of the bean muffin or brownie recipes to make them less moist and they even hold together better when I don't use real eggs. It also makes them even more nutritious, but you need to count it toward your nut treat for the day. But it is still a Phase 1 addition. Note: 1/4 cup = 4 T. (divide the amount by the number of muffins you make to find out just how much is in each muffin for the alottment) I think that the small amount in each muffin is minimal.
mine made 8

Number of Servings: 8

Recipe submitted by SparkPeople user RHALES199.





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