2 : c DRIED NAVY BEANS
1/2 : c SALT PORK OR HAM
3 : tb BROWN SUGAR
3 : tb MOLASSES
1 : ts SALT
1/2 : ts DRY MUSTARD
1 : ea ONION WHOLE OR CHOPPED
2 : tb CATSUP
1 : tb Olive oil
1 : Onion; finely chopped
1 : ts Garlic puree
1 : 400 gram can cannellini
-beans; : -beans; drained
1 : 400 gram can haricot beans;
-drained : -drained
1 : tb Tomato puree
2 : tb Treacle
2 : ts Soy sauce
1 : ts Worcestershire sauce
1 : ts English mustard
200 : ml Hot vegetable stock
0: 1
1: Preheat the oven to 375°F; spray an 18-cup muffin tin with nonstick cooking spray
2: In a small bowl, combine the raisins and boiling water
3: 2
4: In a medium bowl, whisk the flour, oats, sugar, baking powder, cinnamon and salt
5: In a large bowl, whisk the eggs until frothy; whisk in the buttermilk, brown sugar and butter
6: Stir in the raisins and their soaking liquid
7: Add the flour mixture and stir just to blend (do not overmix)
8: 3
9: Spoon the batter into the muffin cups, filling each about three-quarters full
10: Bake until a tester inserted in the center of a muffin comes out clean, 20-22 minutes
11: Remove from the pan and cool on wire racks
12: Makes 18 servings
13: Per serving: 169 calories 3 g
14: total fat 2 g
15: saturated fat 26 mg
16: cholesterol 123 mg
17: sodium 33 g
18: total carbohydrate 1 g
19: dietary fiber 4 g
20: protein 37 mg
21: calcium Points per serving: 3 Recipe by: Dieting with the Duchess Posted to EAT-LF Digest by KSBAUM@aol
22: com on Jun 13, 1999, converted by MM_Buster v2
23: 0l
24: