Lemon Blueberry White Bean Mini Muffin Parfaits

Makes approximately 72 mini muffins.

Ingredients:

1 box organic lemon pudding mix
2¾ cup organic unbleached white flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ cup organic cane sugar
¼ teaspoon finely ground sea salt
1 can of organic Great Northern Beans (15-ounce)
½ cup sunflower oil
½ cup freshly squeezed lemon juice, strained (2-3 lemons)
2 large organic cage-free eggs
2 containers of lemon yogurt (6-ounce)
½ cup organic whole milk
3 teaspoons organic lemon flavor
Zest from 2 lemons, finely grated
3 cups fresh organic blueberries, rinsed

Instructions:

Prepare the lemon pudding in advance, and refrigerate it until you’re ready to build the parfaits.
Preheat oven to 350F.
Grease mini muffin pans, including the tops so muffin tops don’t stick.
In a large mixing bowl, sift the dry ingredients together: flour, baking powder, baking soda, sugar and salt. Set aside.
Drain and rinse the beans. Purée them in a food processor with the oil until they’re a lumpy mashed potato consistency. Add the freshly squeezed lemon juice to the bean purée and purée until it’s a smooth and creamy consistency.
In a medium-sized mixing bowl, whisk the eggs together.
Add the bean purée to the eggs and whisk until they’re creamy.
Add the yogurt, milk, flavor and zest to the wet ingredients and whisk until creamy.
Make a well in the middle of the dry ingredients, and add the wet ingredients. Be careful not to over mix. The batter will be slightly lumpy.
Fold in 2 cups of blueberries (save the 3rd cup for the parfaits).
With a small spoon, fill the muffin pan holes ¾ of the way.
Bake in the oven for 14 minutes or until an inserted toothpick comes out clean.
Let the muffins cool on a wire rack before building parfaits.
When cooled (or still slightly warm) slice the muffins in half.
In parfait glasses (use plastic glasses for little kids), layer the lemon pudding, blueberries, Lemon Whipped Cream (see recipe below) and sliced mini muffins until the glass is full. Serve immediately with a spoon.

Shortcut: use puréed bean baby food instead of preparing it from scratch.

Lemon Whipped Cream

Ingredients:

1 box organic lemon pudding mix
1 pint organic heavy whipping cream
2 tablespoons powdered sugar

Instructions:

Prepare the lemon pudding in advance, and refrigerate it until you’re ready to use.
Chill a metal mixing bowl and metal beaters in the freezer until you’re ready.
Whip the cream until it forms soft peaks.
Add the powdered sugar and beat lightly.
Fold in ¾ cup of the lemon pudding.