| Plan ahead | Vegetarian |
Recipe submitted by Daphné Chabot, Mélanie Deslauriers, Sarah Laforest and Gabrielle Plante, nutrition trainees
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Ingredients
- 375 ml (1 ½ cup) all-purpose flour
- 180 ml (¾ cup) minute oats
- 125 ml (½ cup) cocoa powder
- 15 ml (1 Tbsp) baking powder
- 5 ml (1 tsp) salt
- 45 ml (3 Tbsp) canned black beans, rinsed and drained
- 180 ml (¾ cup) milk (1%)
- 180 ml (¾ cup) sugar
- 80 ml (⅓ cup) canola oil
- 2 large eggs
- 5 ml (1 tsp) vanilla extract
- 125 ml (½ cup) frozen raspberries, chopped
Equipment
- Muffin tins
- Medium bowl
- Blender
- Large bowl
- Electric mixer
- Wooden spoon
Directions
- Preheat oven to 400°F (200°C) with rack in middle position.
- Grease muffin tins and dust with flour. Set aside.
- In a medium bowl, stir flour, oats, cocoa, baking powder, and salt. Set aside.
- Blend black beans in a blender with 20 ml (4 tsp) milk.
- In a large bowl, beat sugar, oil, and black bean paste 30 seconds using an electric mixer.
- Add eggs and vanilla and continue beating 30 seconds.
- Add raspberries to wet ingredients and stir gently using a wooden spoon.
- Still using a wooden spoon, stir in half of dry ingredients, then remaining milk, and finish with remaining dry ingredients. Stir gently. Do not over stir.
- Pour batter into muffin cups.
- Bake 15 minutes or until a toothpick inserted in centre of muffin comes out clean.
- Place muffin tins on cooling rack 5 minutes before removing muffins from tins.