Gluten free black bean chocolate and chilli muffins
This month’s recipe is from one of our key beneficiaries, Macmillan Cancer Support and it has quite the kick! Why not give these delicious gluten free black bean chocolate and chilli muffins a try?!
Instructions
- Preheat oven to 180C/160C fan /gas 4. Line a muffin tin with 12-14 small or 8 large muffin cases.
- Warm the golden syrup, butter and plain chocolate in a small pan over a very low heat until the chocolate is just melted. Stir in the cocoa and set aside.
- Drain the black beans and put into a food processor. Add the eggs, vanilla, baking powder, bicarbonate of soda, cornflour and chilli. Blend well. Add the melted chocolate mixture and blend well. Stir in the milk chocolate chips.
- Divide mixture between the muffin cases. Bake for 15-20 minutes for small muffins and 20 -25 minutes for large muffins or until the mixture springs back when gently pressed. Cool in the tray. Serve dusted with a little icing sugar if using.
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Ingredients
- 4 tbsp golden syrup
- 50g butter
- 75g plain chocolate
- 25g cocoa powder
- 400g black beans in water (not salted water) drained well
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder (gluten free)
- 1/2 tsp bicarbonate of soda
- 1 tbsp cornflour
- 1/2 tsp dried chilli flakes, optional
- 60g milk chocolate chips
- 1 tsp icing sugar, optional
