Chocolate and red bean muffins

Chocolate_bean_muffins

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.

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