John Myers
Ingredients for 1 servings:
- 1 can kidney beans, drained weight approx. 250 g
- 50 ml milk
- 2 eggs
- 70 g baking cocoa
- 30 g brown sugar
- 100 g low-fat curd cheese
- 1 tsp baking powder
- 200 g Skyr
- ½ pack of vanilla pudding powder
- 1 packet of vanilla sugar
- sweetener
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 32 minutes
with kidney beans
Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Rinse the kidney beans thoroughly in a sieve. I also soak them in a bowl of water and then pour them back into the sieve. Puree the milk and kidney beans with a hand blender or food processor. Add the eggs, cocoa powder, sugar, baking powder, low-fat quark, and sweetener to taste, and mix. Fill into silicone muffin tins and bake for 17 minutes. For the cream, mix the skyr, vanilla pudding powder, and vanilla sugar. Sweeten to taste. Carefully remove the tins from the oven. Pour the cream over the top and eat while still hot. The muffins are delicious both hot and cold.
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