Friday, January 16, 2009

Baked Beans and Muffins


Baked beans and muffins--a good, comforting meal for a cold day. The baked beans are from a recipe in The McDougall Quick and EasyCookbook, with just a few minor changes. I added Fakin' Bacon. The Cinnamon Swirl Muffins are from the FatFree Vegan Kitchen recipe index. These are some of our favorite muffins--they are sweet and delicious. I used two cups of white whole wheat flour this time instead of one of white whole wheat and one of unbleached. That's probably why mine came out flat instead of rounded on top--but they still tasted fine!






Baked Beans:
1 green pepper, chopped
1 onion, chopped
3 cans kidney beans
1 package Lightlife Fakin' Bacon Smoky Tempeh Strips, chopped
1/2 cup brown sugar
1/4 cup molasses
1/3 cup mustard



Preheat oven to 350 degrees. Combine green pepper, onion, beans, and Fakin' Bacon in a bowl. Combine the remaining ingredients in a separate bowl. Pour over the beans and vegetables and mix well. Pour into a casserole dish, cover, and bake for 1 hour.

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