Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
| INGREDIENTS | SERVES 12 | SERVES 24 | SERVES 36 |
|---|---|---|---|
| Self-raising flour | 1 cup | 2 cups | 3 cups |
| Brown sugar | 1/2 cup | 1 cup | 1 1/2 cups |
| Cocoa (unsweetened) | 1/2 cup | 1 cup | 1 1/2 cups |
| Kidney beans, canned, drained, mashed | 400g | 800g | 1.2 kg |
| Water or reduced-fat milk | 40-60mL | 80-100mL | 120-140mL |
| Canola oil | 100mL | 200mL | 300mL |
| Eggs | 2 | 4 | 6 |
| Vanilla extract | 2 tsp | 4 tsp | 6 tsp |
Method
- Preheat oven to 180°C.
- Line a non-stick medium sized muffin pan with paper cases, or greaseproof paper.
- Sift flour, sugar and cocoa into a mixing bowl.
- In a separate bowl, mash kidney beans (or process in a food processor).
- Add water/milk to the kidney beans, mix well (Note: add 20mL to start with and add more if needed to reach a paste consistency).
- Add oil, eggs and vanilla extract to the mashed beans.
- Gently fold wet mix into dry mix and combine, don’t overmix.
- Bake for approximately 12 minutes.
