Ingredients

• 1 cup self-raising flour
• ½ cup brown sugar
• ½ cup cocoa (unsweetened)
• 400g mashed kidney beans
• 40 – 60mL water or reduced fat milk
• 100mL canola oil
• 2 eggs
• 2 teaspoons vanilla extract

Method

1. Preheat oven to 180°C
2. Line a non-stick medium sized muffin pan with paper cases, or greaseproof paper
3. Sift flour, sugar & cocoa into a mixing bowl
4. In a separate bowl, mash kidney beans or process in a food processor
5. 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)
6. Add oil, eggs and vanilla extract to the mashed kidney beans
7. Gently fold wet mix into the dry mix and combine, don’t overmix
8. Bake for approximately 12 minutes.

Nutrition information panel