This recipe is loosely based on Hugh Fearnley-Whittingstall’s recipe for Chocolate Bean Cake in Waitrose Kitchen magazine January 2015. The beans may seem like a strange ingredient, but as Hugh says “the Japanese do it all the time with lovely results”.
This recipe makes 10 small muffins:
- 10 small muffin cases
- 50ml light olive oil
- 2/3rds of a can (400g) of red kidney beans (drained and rinsed – I’d already used the rest to make some spicy tuna salad)
- 2 large eggs
- 1/2 tsp vanilla essence
- 70g polenta (not instant polenta)
- 30g cocoa powder
- 2 tsp baking powder
- 85g light soft brown sugar
Place the muffin cases in a muffin baking tin.
Heat the oven to 190C (Gas Mark 5).
Liquidise the oil, beans, eggs and vanilla essence.
Sieve together the polenta, cocoa, baking powder and sugar, into a large bowl.
Pour the liquid ingredients into the bowl and whisk the contents together.
Spoon the mixture into the muffin cases and bake for about 15 minutes until cooked.