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A Perfect Pantry

Chocolate Kidney Bean Mini Muffins

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      5 min
      15 min
      20 min
      21 piece


    • 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


    1. Preheat the mini cupcake maker.
    2. 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.
    3. 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.
    4. Remove using silicone tongs and allow to cool.
    5. To make the icing, mix all icing ingredients together in a bowl and top each one with 1 teaspoon of icing.

    This recipe was developed using a Kambrook Appliance.


    • PowerMIx Combo Stand MixerPowerMIx Combo Stand Mixer
    • Powermix Planetary Bench MixerPowermix Planetary Bench Mixer
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    Guest 25 April 2024

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