2 15-ounce cans red kidney beans, drained & rinsed
1/3 cup milk
1 cup sugar
¼ cup butter or margarine, softened
3 eggs
2 teaspoons vanilla
1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup fresh or frozen blueberries
¾ cup chopped pecans

In food processor or blender, process beans and milk until smooth.

In large bowl, mix sugar and butter; beat in eggs and vanilla.  Add bean mixture, mixing until well blended.  Mix in combined flours, baking soda, salt and spices.  Gently mix in blueberries.  Spoon mixture into 12 greased or paper lined muffn cups; sprinkle with pecans.

Bake muffins in preheated 375º F oven until toothpick inserted in center comes out clean, 20 to 25 minutes.  Cool in pans on wire racks 5 minutes; remove from pans.