Gluten free black bean chocolate and chilli muffin recipe
Spice up your Macmillan Coffee Morning with these gorgeous gluten free muffins. Chocolate and chilli, what's not to like?
Key information
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves: 12-14
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
4 tbsp golden syrup
50g butter
75g plain chocolate
25g cocoa powder
400g can black beans in water (not salted water) drained well
3 eggs
1 tsp baking powder (gluten free)
½ tsp bicarbonate of soda
1 tbsp cornflour
½ tsp dried chilli flakes, optional
60g milk chocolate chips
1 tsp icing sugar, optional
How to prepare gluten free black bean chocolate and chilli muffins
- Preheat oven to 180°C/160°C fan /gas mark 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.