GLUTEN-FREE black bean chocolate & chilli muffins
Tuesday, August 31
If you're looking for some inspiration for this year's Macmillan Coffee Morning then why not try out these tasty and gluten-free black bean chocolate and chilli muffins? They are a perfect bite-sized snack, whether you're sitting down with a cup of coffee or are on the go. This recipe makes either 12–14 small or 8 large muffins.
- Golden syrup: 4tbsp
- butter: 50g (1 3/4oz)
- Plain chocolate: 75g (2 1/2oz)
- Cocoa powder: 25g (>3/4oz)
- Black beans in (unsalted) water: 400g (14oz)
- Eggs: 3
- Vanilla extract: 1tsp
- Gluten-free baking powder: 1tsp
- Bicarbonate of soda: 1/2tsp
- Cornflour: 1tbsp
- Dried chilli flakes: 1/2tsp (optional)
- Milk chocolate chips: 60g (2oz)
- Icing sugar: 1tsp (optional)
- Muffin tin
- Muffin cases
- Small saucepan
- Food processor
- Preheat the oven to 180˚C (350˚F/Gas Mark 4). Line your muffin tin with 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 powder and set aside once combined.
- Drain the black beans well, then put them into a food processor. Add the eggs, vanilla, baking powder, bicarbonate of soda, cornflour and chilli (if you want to use it). Blend everything together well.
- Once blended, add in the melted chocolate mixture and blend again until combined. Then stir in the milk chocolate chips.
- Divide mixture evenly between the muffin cases in your tin. Bake for 15–20 minutes for small muffins and 20–25 minutes for large muffins. They are cooked when the muffin mixture springs back when gently pressed.
- Remove from the oven once finished baking and allow them to cool in the tray. Once cool, dust with a little icing sugar (if you want) and serve!
Macmillan Cancer Support’s Coffee Morning is back on Friday 24th September. For information on how to get involved and to sign up search Macmillan Coffee Morning or click HERE.