Chocolate Kidney Bean Mini Muffins
PREP TIME: 5 min, COOK TIME: 15 min, READY TIME: 20 min, SERVINGS: 21 piece
Ingredients
- 1/4 cup brown sugar
- 3 tablespoons vegetable oil
- 1 x 59g free range egg
- 1 teaspoon vanilla essence
- 150 grams red kidney beans drained, mashed
- 1/2 cup self raising flour
- 1/4 cup dark cocoa powder sifted
- 1 tablespoon milk
Chocolate Frosting
- 1 cup icing sugar mixture sifted
- 1/4 cup cocoa powder
- 1 tablespoon water
- 1 tablespoon milk warm
- 50 grams butter melted
Directions
- Preheat the mini cupcake maker.
- In a bowl, combine the sugar, oil, egg, vanilla, beans, flour, cocoa powder and milk and stir well until there are no dry lumps left.
- Place patty pan cases into the cupcake well and then add 1 heaped teaspoon of mixture into each and close the lid for 5 minutes.
- Remove using silicone tongs and allow to cool.
- To make the icing, mix all icing ingredients together in a bowl and top each one with 1 teaspoon of icing.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook