Chocolate Muffins
Leanne Irwin – Canteen Manager, Gibbs Street Primary
School, 2007
Serves
12 large muffins or
30 mini muffins
Ingredients
½ cup brown sugar
100ml light flavoured oil (e.g. canola)
2 eggs
2tsp vanilla
400g mashed kidney beans (drained)
1cup self-raising flour
½ cup cocoa (unsweetened)
40 - 60mL water or reduced fat milk
Method
Preheat oven to 180°.
Line/grease muffin tin.
Sift flour, sugar & cocoa into a mixing bowl.
In a separate bowl, mash kidney beans or process in a food
processor.
Add water or reduced fat milk to the kidney beans, mix well (note
add 20mL to start with and add more if needed to reach a paste
consistency).
Add oil, eggs & vanilla to the mashed kidney beans.
Gently fold wet mix into the dry mix and combine.
Cooking Time
Mini muffins – approx 8mins
Large muffins – approx 12mins
Or until inserted skewer comes out clean.
Traffic Light Category: Amber