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Quick chocolate muffins made from kidney beans

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Ingredients for 1 servings:

  • 1 can kidney beans, approx. 250 g
  • 50 ml milk, 1.5% fat
  • 50 g baking cocoa
  • 2 eggs
  • 75 g low-fat curd cheese
  • 70 g cane sugar
  • 1 ½ tsp baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without flour, for real chocolate fans!

Puree the rinsed and well-drained kidney beans with the milk, then add the remaining ingredients and mix well. Pour the batter into a muffin tin (preferably silicone, otherwise grease well) and bake at 175°C in a preheated oven for about 15-17 minutes. This makes nine light and airy muffins with a moist interior.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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