- 2 x 400g can cannellini beans in water, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2 tsp ground cinnamon
- 100g porridge oats
- 4 large eggs
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 2 tsp vanilla extract
- zest 1 large orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 170g carrot, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g raisins
- 80g pecan halves, 12 reserved, the rest roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Tip the beans into a bowl and add the cinnamon, oats, eggs, oil, maple syrup, vanilla extract and orange zest. Blitz with a hand blender until really smooth – the beans and oats should be ground down as much as possible.
Stir in the carrot, raisins, chopped pecans and baking powder, and mix well. Spoon into the muffin cases – use a large ice cream scoop if you have one, to get nice even muffins.
Top each muffin with a reserved pecan and bake for 20 mins until set and light brown. Cool on a wire rack. Will keep in the fridge for a few days, or freeze for 6 weeks; thaw at room temperature.