Sweet and Spicy Hummus Muffins

  ***This post was sponsored by The Women Bloggers, LLC and #SoapBoxInfluence.  The opinions are mine and those reported to me by party goers.   Also, a special thanks to the Kendal King Group creators of #HummusMadeEasy Campaign from Bush’s Beans.****  #ad #sponsored

Yee-Haw!  Today is #MuffinMonday – I’m so glad to be back celebrating this monthly event with my cohorts from blogs around the world.#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

 

 

Remember my last post HERE told you all about Rocket’s Birthday Party and how we had a buffet featuring Hummus from Bush’s Beans?  Well, I promised one more recipe with it and here it is!  The Tour de Force:  Sweet and Spicy Hummus Muffins – adults and kids alike gobbled them up like there was no tomorrow!  They were fabulously light and airy as well as sweet with a kick at the end………you are going to love ’em!

First, run over to Walmart and grab some Bush’s Garbanzo Beans and one pouch of Hummus Made Easy.

 

Then rinse and drain the Garbanzo beans and process like this:

Now you are ready for the muffin recipe – using the Muffin Method (wet to dry and mix only to combine)

 

Ingredients:

1/2 Cup Hummus

1/2 teaspoon Cayenne Pepper

1 Cup dried Cranberries (or other dried fruit that you desire)

2/3 Cup Orange Juice

3 eggs

1 1/4 Cup all purpose flour

1 teaspoon Baking Powder

1/4 teaspoon salt

1/2 Cup of finely grated cheese

 

Directions:

About an hour before making muffins, pour cranberries and OJ into bowl so the cranberries can rehydrate.  Keep the OJ for use in muffins though so don’t discard.

Mix the cayenne into the hummus and set aside.

In one bowl put the flour baking powder, grated cheese and salt mixing well.

In the “wet” bowl whisk the hummus, eggs and 1/3 Cup of the OJ that was in the bowl with cranberries.  You will have to get some elbow-grease into this bowl to make sure everything is nice and smooth.

Add the wet into the dry and dump in the drained cranberries as well.  Using a spatula, fold until mixed up although there will be lots of lumps.

Using an ice cream scoop, fill up 11 muffin tins that have been greased well with non-stick spray or with liners.

You can fill 2/3 full.

Bake in a pre-heated 400F oven for 25-35 minutes depending on your oven.  Start checking at 25 minutes with the toothpick test.

Let them sit in the muffin tin for about 15 minutes to cool, then pop them out – they should pop right out.

Let them cool a bit and then eat.  There will be the sweet of the cranberries and OJ as well as the kick of the cayenne and there’s no added sugar so they are healthier for you!

Now check out all the wonderful Muffin Monday recipes below!

• Apple Carrot Muffins from Sew You Think You Can Cook
• Blueberry Cornmeal Sourdough Muffins from Karen’s Kitchen Stories
• Cherry Chocolate Chip Muffins from Palatable Pastime
• Cinnamon Molasses Muffins from Passion Kneaded
• Cranberry White Chocolate Muffins from Making Miracles
• Peanut Butter Cup Stuffed Chocolate Muffins from Food Lust People Love
• Sour Cream and Green Onion Corn Muffins from A Day in the Life on the Farm
• Spicy and Sweet Hummus Muffins from Kelli’s Kitchen
• Strawberry Vanilla Yogurt Muffins from Farm Fresh Feasts

And the logo and blurb

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.