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    Home ยป Vegetarian

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    Baked Bean Muffins

    Jump to Recipe

    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)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Whisk
    • Large mixing bowl
    • Silicone spatula
    • 12-hole nonstick muffin tray

    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.

    Once you've given my 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

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    5 from 2 votes

    Baked Bean Muffins Recipe

    If you like baked beans, you'll love these cheesy, savoury baked bean muffins, made with a whole can of beans in every batch!
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Lunch and quick cook meals, Snack
    Cuisine: British
    Diet: Vegetarian
    Servings: 12 muffins
    Author: Emily Leary

    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)

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Whisk
    • Large mixing bowl
    • Silicone spatula
    • 12-hole nonstick muffin tray

    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

    Calories: 290kcal | Carbohydrates: 32g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 387mg | Potassium: 341mg | Fiber: 5g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this baked bean muffins recipe

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    Get the recipe
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    Baked Bean Stuffed Peppers Recipe
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      5 from 2 votes (2 ratings without comment)

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    1. Rebecca says

      August 01, 2024 at 4:44 pm

      Any recommendations on how to make these vegan?

      Reply
      • Emily Leary says

        August 09, 2024 at 6:11 pm

        Hi. I think it would be tricky because they're really bound by the eggs and cheese. A vegan cheese that melts well would be the best alternative to dairy cheese. For the eggs, you could try something like OGGS Whole Egg Alternative. I haven't tested this though, so let me know how you get on!

        Reply

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