- 125 ml (½ cup) all-purpose flour
- 125 ml (½ cup) whole wheat flour
- 160 ml (⅔ cup) cocoa powder
- 7.5 ml (1 ½ tsp) ground cinnamon
- 2.5 ml (½ tsp) salt
- 1 ml (¼ tsp) baking powder
- 1 ml (¼ tsp) baking soda
- 80 ml (⅓ cup) non-hydrogenated margarine
- 80 ml (⅓ cup) sugar
- 80 ml (⅓ cup) brown sugar, packed
- 2.5 ml (½ tsp) vanilla extract
- 2 large eggs
- 125 ml (½ cup) reduced salt canned red kidney bean, drained and rinsed
- 80 ml (⅓ cup) frozen orange juice from concentrate, thawed
- 125 ml (½ cup) buttermilk (1%)
- 2 muffin tins
- Medium bowl
- Large bowl
- Electric mixer
- Ice cream scoop
- Place rack in middle position of oven and preheat to 350°F (180°C).
- Grease 20 muffin tin cups and dust with flour. Set aside.
- Sift flours, cocoa, cinnamon, salt, baking powder, and baking soda in a medium bowl using a sieve. Stir to combine. Set aside.
- In a large bowl, cream margarine, sugar, brown sugar, and vanilla extract using an electric mixer for 2 minutes or until smooth.
- Add eggs one at a time, beating constantly. Set aside.
- Place kidney beans and orange juice concentrate in a small mixer and blend to create a paste.
- Stir bean paste into wet ingredients. Set aside.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Stir gently with a spatula until smooth, being careful not to over stir.
- Divide dough into muffin cups using an ice cream scoop.
- Bake 17 to 20 minutes or until a toothpick inserted in centre of muffin comes out clean.
- Double the volume of red kidney beans and orange juice concentrate to make blending easier.
- Leftover bean paste can be frozen and used in another recipe Brownies.