A couple of years ago, I featured a bread made with a mystery ingredient, compliments from one of my favorite mystery authors--JoAnne Fluke. The spice bread's ingredient was a can of pork & beans, but you would have never known that from the delectable taste of it.
Tonight, while picking out ingredients to make a pot of soup, I saw a can of Bush's Chili Beans on the shelf, next to the cannellini beans I was using. My memory flashed back to that bread and I thought I could easily make up a savory muffin version to go along with the soup I was making--Bean & Kale Soup.
It's been a rainy week that called for a pot of soup, but honestly I could eat soup any time and these muffins were the perfect accompaniment.
Savory Chili~Cheese Muffins
4 large eggs
1 cup vegetable oil
1-16oz. can Bush's Mild Chili Beans, pureed
1 1/2 cups granulated sugar
1 tsp. ground Cumin
1/2 tsp. Chili powder
2 green onions, chopped
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 cups King Arthur all-purpose flour
3/4 cup shredded Pepper Jack Cheese
1 cup chopped walnuts (measured after chopping)
Preheat oven to 350F-degrees. Spray a 12-cup muffin pan and a 6-cup muffin pan with a baking spray.
In a large bowl, whisk the eggs to combine, then, add the oil and whisk to thoroughly blend. Stir in the pureed chili beans and sugar. Add the remaining ingredients and stir until thoroughly combined. Use a large scoop to fill the muffin tins almost to the top. You will be able to get 18 regular sized muffins.
Bake in the preheated oven for 20 to 22 minutes until the tops of the muffins are firm to the touch. Remove from oven and let cool about 10 minutes. Then, turn the muffins on their side to finish cooling. (This allows their "bottoms" to dry!)
I have another end-of-season cold and soup is just what I needed. This recipe has so many possibilities, either sweet or savory, and I'm glad I came across it two years ago. Enjoy!