If you like baked beans, you'll love these cheesy, savoury baked bean muffins, made with a whole can of beans in every batch!
These lovely little snacks have a texture somewhere between scone and muffin, and have a very distinctive baked bean flavour, pleasingly paired with sharp cheese and enhanced with a little paprika.
Making my baked bean muffins could not be simpler. First, you'll whisk up milk, lemon juice, olive oil and eggs, then add grated mature cheese and a whole can of baked beans before folding in flour, baking soda and paprika.
And that's all it takes to make the muffin batter!
After that, you'll spoon the mixture into a well greased muffin pan and bake to give these gorgeous, orange-hued baked bean muffins.
Pack them into lunchboxes, serve them with soup, use them in place of dinner rolls, or just snack on them when you get peckish - they're just so munchable!
If you're ready to make my baked bean muffins then read on below for the full recipe. I've included ingredients with measurements, recommended equipment, detailed instructions and a photo for every step.
Happy baking!
Ingredients
- 100 ml (3.4 floz) whole milk
- 2 tbsp lemon juice
- 80 g (2.8 oz) olive oil
- 2 medium free range eggs
- 125 g (4.4 oz) plain white flour (all purpose flour)
- 250 g (8.8 oz) wholemeal plain flour (all purpose flour)
- 1 tbsp baking powder
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 1/2 tsp (0.5 tsp) salt
- 2 tsp paprika
- 200 g (7.1 oz) mature cheddar cheese (sharp cheddar) grated
- 415 g (14.6 oz) baked beans (1 can)
Instructions
Preheat the oven to 200C (180C fan/400F).
Put the milk, lemon juice, olive oil and eggs in a bowl.
Whisk together.
Add the beans (including the juice).
Mix.
Add the cheese.
Mix again.
Sift in the flours, bicarbonate of soda, salt and paprika.
Stir together.
Divide the batter into greased 12 hole muffin tray. You can fill the holes very generously without issue.
Bake for approximately 25-30 minutes until risen and golden. A skewer pushed into a muffin should come out clean.
Cool on a wire rack.
Enjoy on their own, with soup or salad, buttered or with cheese.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this baked bean muffins recipe
Baked Bean Muffins
Ingredients
- 100 ml (3.4 floz) whole milk
- 2 tbsp lemon juice
- 80 g (2.8 oz) olive oil
- 2 medium free range eggs
- 125 g (4.4 oz) plain white flour (all purpose flour)
- 250 g (8.8 oz) wholemeal plain flour (all purpose flour)
- 1 tbsp baking powder
- 1/4 tsp (0.3 tsp) bicarbonate of soda (baking soda)
- 1/2 tsp (0.5 tsp) salt
- 2 tsp paprika
- 200 g (7.1 oz) mature cheddar cheese (sharp cheddar) grated
- 415 g (14.6 oz) baked beans (1 can)
Instructions
- Preheat the oven to 200C (180C fan/400F).
- Put the milk, lemon juice, olive oil and eggs in a bowl. Whisk together.
- Next whisk in the beans (including the juice), followed by the cheese.
- Sift in the flours, bicarbonate of soda, salt and paprika. Stir together.
- Divide the batter into greased 12 hole muffin tray. You can fill the holes very generously without issue.
- Bake for approximately 25-30 minutes until risen and golden. A skewer pushed into a muffin should come out clean.
- Cool on a wire rack, then enjoy on their own, with soup or salad, buttered or with cheese.
Nutrition
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