1 (15oz) can Kuner’s® Pinto Beans, drained, rinsed
1/4 cup vegetable oil
1/2 cup packed brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup chunky applesauce
1 cup raisins
1/2 cup chopped pecans or walnuts
Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray or line with paper baking cups and spray paper.
Place beans in food processor or blender. Cover; process 5 to 10 seconds or until finely chopped. Add eggs, oil and sugar in order given. Cover; process 15 to 20 seconds or until smooth.
In large bowl, mix flours, baking soda, baking powder and cinnamon until well blended. Stir in applesauce and bean mixture just until moistened. Fold in raisins and nuts.
Spoon or scoop into muffin cups, filling almost full.
Bake 18 to 20 minutes or until golden brown and tops are set. Cool in pan 5 minutes. Remove to cooling rack.