Bean Soup with Banana Nut Muffins
Enjoy a simple and delicious vegetarian bean soup. You'll want to make extra of these mouth-watering banana nut muffins.
How many servings?From kitchen to table in 45 minutes.
can pinto beans,
drained and rinsed
tomato
onion
red bell pepper
celery
garlic, minced
tomato sauce
water
salsa
Worcestershire sauce
pepper
cumin
cilantro
dill weed
Banana Nut Muffins
Makes 12 muffins
2 eggs
1/2 cup sugar
1/2 cup olive oil
2 ripe bananas
1 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 dash cloves
1/2 cup milk
1/2 cup chopped walnuts
Cinnamon sugar
non-stick cooking spray
Directions
- Drain and rinse pinto beans and place in a saucepan.
- Dice tomato, onion, red bell pepper, celery
and garlic. Add to beans.
- Add tomato sauce, water, and seasonings. Heat to boiling.
- Cover and reduce heat to low.
- Preheat oven to 350. Spray muffin tins with non-stick
cooking spray.
- Beat egg, sugar and olive oil together. Add banana and
mash into egg mixture.
- Dump flour on top and sprinkle baking
powder, cinnamon, nutmeg and cloves over flour.
- With a fork, blend baking powder and spices into flour,
slowly mixing dry ingredients into
egg and banana mixture underneath.
- Add milk and stir briskly to form a soft batter.
- Fold in walnuts.
- Use a 1/3 measuring cup to fill muffin tins.
- Sprinkle tops of muffins with cinnamon sugar.
- Place in hot oven. Set timer for 30 minutes.
- Soup will be ready to eat when muffins are done.