Muffins with beans, on sour cream

The recipe for these unusual bean muffins will come in handy for those who prefer savory pastries and like to experiment in the kitchen! The basis of the dough for these cupcakes is canned beans. Cupcakes do not have a particularly pronounced bean taste and aroma, but they turn out to be very tasty and are perfect for snacks, snacks or instead of bread for the first and second courses.

Ingredients

• Canned white beans - 150 g
• Egg - 1 pc.
• Sour cream - 1 tbsp. the spoon
• Sugar - 0.5 tsp
• Flour - 100 g
• Baking powder - 0.75 tsp
• Sunflower oil - 25 ml
• Salt - to taste
• Ground black pepper - 2 pinches
• Sesame (for sprinkling) - 0.5 tbsp. spoons

Directions

1. Prepare all the ingredients needed to make the bean muffin snacks. Turn on the oven to warm up to 200 degrees.
2. In the bowl of a blender or food processor, using the knife attachment, combine the canned beans, egg and sour cream.
3. Grind the combined ingredients until smooth (canned beans are soft, they are easily pureed).
4. Pour flour, salt, ground black pepper, baking powder, sugar into the resulting bean mixture. Also add sunflower oil.
5. Mix everything again until you get a homogeneous dough, similar in consistency to pancake dough.
6. Divide the bean batter into cupcake or muffin cups (I have 6 silicone ones)
7. Sprinkle the surface of each cupcake with sesame seeds.
8. Bake the bean muffins for about 15-20 minutes (I took 18 minutes).
9. Remove the finished cupcakes from the molds, cool and transfer to a plate.
10. Canned bean muffins can be served.
11. Bon appetit!