Baked Bean and Tomato Cupcakes
You can never have too many American recipes, so give Baked Bean and Tomato Cupcakes a try. One serving contains 184 calories, 4g of protein, and 5g of fat. This recipe serves 12. For 24 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 271 person have made this recipe and would make it again. It is brought to you by Cup Cake Project. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baking soda, egg, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so amazing spoonacular score of 22%. If you like this recipe, you might also like recipes such as Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup, Mooncake Cupcakes (bean Paste Filled Cupcakes With Date-pineapp, and Green Bean,Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette.
Servings: 12
Ingredients:
• 1 t baking soda
1/4 C butter, room temperature
• 1 15oz can pinto beans, drained and mashed
• 1 egg
• 1 1/4 C flour
• 1 t ground cinnamon
• 1 C sugar
• 1 C diced tomatoes
• 1 t vanilla
Equipment:
bowl
muffin liners
Cooking instruction summary:
Cream butter and sugar.2. Add egg and mix well.3. Mix in mashed beans and vanilla.4. In a small bowl, combine flour, baking soda, and cinnamon.5. Add dry mixture to wet mixture. Do not over mix.6. Stir in diced tomatoes.7. Fill cupcake liners ¾ full.8. Bake at 350 F for 20 minutes or until cupcakes bounce back when pressed lightly.
Step by step:
1. Cream butter and sugar.
2. Add egg and mix well.
3. Mix in mashed beans and vanilla.
4. In a small bowl, combine flour, baking soda, and cinnamon.
5. Add dry mixture to wet mixture. Do not over mix.
6. Stir in diced tomatoes.
7. Fill cupcake liners ¾ full.
8. Bake at 350 F for 20 minutes or until cupcakes bounce back when pressed lightly.
Nutrition Information:
covered percent of daily need
