Vegetarian Bean Muffins

Happy Afternoon BlogLoves!
     ...I am stoked that today marks the start of a long weekend. I have three days of pure bliss ahead of me. I literally can't stop smiling!

Since I now have full access to my kitchen post-Hurricane Irene's decision to knock my power out this week, I felt the need to create a utterly delicious meal for the husband and I last night.

A couple of weeks ago I spotted an interesting recipe created by Mama Pea. I was immediatly intrigued by her Italian Meatless Meatloaf Muffins.

In fact, I had planned on following her recipe exactly seeing as I knew it would be utterly delicious. But then, we lost power for four days and all of my food that I had set aside to make this recipe went sour.

But still, I had meatless muffins on the brain.
    ...so last night I improvised.

And here is a revamped recipe that is not-qute vegan but just as tasty as the Peas & Thank You original.

Vegetarian Bean Muffins

Ingredients:

1 15oz Can of Pink or Pinto Beans

1/2 Cup Breadcrumbs

1/2 Cup Oats

1 Egg

1/2 Medium Onion, Chopped

2 Tbsp. Italian Seasonings (Thyme, Basil, Oregano)

1 Cup Tomato Sauce

2 Cloves Garlic, Minced
1/3 Cup Crumbled Feta Cheese
1/3 Cup Tomato Sauce

Directions:
1. Preheat oven to 375*. Rinse beans and mash with fork until chunky-ish. (yes, chunky-ish is a technical cooking term, didn't ya know?!)

2. Mix 1 cup tomato sauce, oats, breadcrumbs, egg, garlic, italian seasonings, and chopped onion together until blended.

3. Add tomato and breadcrumb mixture to mashed beans ad stir to combine.

4. Grease muffin tin with cooking spray and spoon 2 Tbsp. of bean mixture into each muffin tin; bake for 20 minutes.

5. Remove muffins from oven and top each with 1 Tbsp. tomato sauce and a sprinkle of feta cheese.

6. Cook for an additiona 15-20 minutes at 400* until muffins are set, firm, and cheese is slightly golden brown.

7. Carefully remove from muffin tins and serve along side one of my many delicious side dishes!

Vegetarian Bean Muffins Served With Olive Oil & Spinach Couscous

I served this dinner with a hefty serving of olive oil couscous and sauteed spinach.
   ...a bite of beans, a bite of couscous, a bite of beans, a bite of couscous (repeated x1000) was the perfect way to enjoy this meal!

How do you plan on celebrating this glorious long weekend ahead?

     ...I am not sure exactly what this weekend has in store for me yet, but I do know that I will be creating a healthier and delicious version of these-bites-of-cupcake-heaven.