Bean Muffins with Cocoa and Peanuts (no Flour)
by Editorial Staff
Very interesting chocolate peanut muffins! The dough is prepared without flour, its basis is boiled beans crushed in mashed potatoes, the taste and smell of which is absolutely not felt in the finished products. The texture of the muffins is reminiscent of brownies, and the lemon note pleasantly sets off the chocolate aroma of baked goods.
Servings: 6
Ingredients
- Beans (I have spotted) – 100 g
- or boiled beans – 200 g
- Butter (softened) – 40 g
- Egg – 1 pc.
- Sugar – 40 g
- Baking powder – 5 g
- Roasted peanuts – 40 g
- Cocoa powder – 15 g
- Lemon zest – 2 teaspoon
- Salt – 1 pinch
- Powdered sugar (optional) – for serving
Directions
- Prepare the beans in advance, as it takes a lot of time to soak and cook. Sort the beans, rinse, transfer to a saucepan or bowl and fill with clean cold water (you can from the tap). Leave the beans to soak for at least 6 hours, or even better overnight.
- Drain the swollen beans. Transfer the beans to a saucepan, cover with clean cold water flush with the beans. Bring water to a boil over high heat, reduce heat and cook the beans until soft and fully cooked (I cooked the beans for 45 minutes). If the water boils away during the boiling process, add a little boiling water. When boiling, the beans do not need to be salted. I lightly salt for 10 minutes before the end of cooking.
- Drain the broth from the beans. 1 tablespoon. pour a spoonful of the broth into a separate container (it may still be needed in this recipe). Cool the beans. Transfer the cooled beans to the bowl of a blender or food processor.
- Peel the peanuts.
- Pour the peanuts over the beans.
- Divide the egg into white and yolk.
- Add yolk, soft butter, sugar, and a pinch of salt to the peanut beans.
- Whisk until puree. If the ingredients do not whisk well, add a tablespoon of the bean broth.
- Transfer the bean and peanut puree to a bowl.
- Add cocoa powder, lemon zest, and baking powder.
- Stir the dough. Turn on the oven and set the temperature to 180 degrees.
- Beat the egg white until firm.
- Transfer the whipped protein to the dough.
- Knead the dough again.
- Prepare muffin tins. I have silicone, so I did not lubricate them with anything. If you have metal, lubricate with vegetable oil. Arrange the bean dough in the tins, filling them almost completely (these muffins practically do not increase during baking). This makes 6 cupcakes in total.
- Bake the bean muffins with cocoa and peanuts (no flour) in an oven preheated to 180 degrees for about 30 minutes.
- Remove the prepared muffins from the molds and cool.
Enjoy your meal!
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