2016 USRETFA (FINAL) copy

Double Chocolate Black
Bean & Avocado Muffins
1 cup all-purpose flour
1
⁄2 cup unsweetened cocoa powder
3
⁄4 cup granulated sugar
1
⁄2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 avocado, mashed
1
⁄2 cup black beans, drained, rinsed
1
⁄2 cup skim milk (almond or soy
milk may be substituted)
1 teaspoon vanilla extract
2 large eggs
1
⁄2 cup semisweet chocolate chips
Preheat the oven to 350°F. Line
a muffin tin with paper liners, or
spray the tin with cooking spray so
the muffins don’t stick. In a large
bowl, combine the flour, cocoa
powder, sugar, salt, baking powder,
and baking soda. Mix thoroughly.
Cut the avocado in half lengthwise
and remove the pit. Using
a spoon, scoop the flesh into a
blender or food processor. Add the
beans, milk, vanilla, and eggs and
blend until ingredients are mixed
and the texture is smooth.
Add the wet ingredients to the
dry ingredients slowly, until completely
mixed and moist. Fold the
chocolate chips into the batter. Fill
the muffin tins two-thirds of the
way up.
Bake for 15 minutes or until the
muffins look golden brown.
Let cool and enjoy!
10
$150 WINNER
Krista Reale,
Cherry Hill, NJ
Sweet Pickles & Cream
Muffins
Preheat oven 375°F.
Combine dry ingredients and set
aside.
2 cups self-rising flour
1 cup sugar
4 teaspoons baking powder
1
⁄2 teaspoon salt
Mix wet ingredients (except for
pickles) together.
2 8-ounce packages cream cheese,
softened
2 eggs, slightly beaten
¼ cup oil
1 cup half and half
1
⁄2 teaspoon vanilla
1 cup sweet pickles, chopped
Stir dry ingredients into wet until
well mixed in. Then add 1 cup of
sweet pickles, chopped, and mix
well. Spoon into muffin cups filling
three-quarters of the way full. Bake
for 20–25 minutes. Serve warm.
Enter our NEW Farmers’
Almanac Recipe Contest!
Everything
Lemon
Recipes
See page 64 for
details on how
to enter and how
you could win!
2016 FARMERS’ ALMANAC
$100 WINNER
Janice Kerr,
Center Valley, PA