In my foods class this morning we learned all about beans and legumes. In the lab my partner and I were surprised to be assigned to make Cinnamon Spice Cake. However, it turns out that there is a secret ingredient in these cupcakes, one cup of mashed beans! They turned out amazing; you can't even taste the beans, and you get the added protein and fiber benefit. The beans and applesauce in this recipe do cause a denser cupcake though. Since there is no oil they won't store very long, but that's not important though since you'll probably want to eat them all hot out of the oven!
Cinnamon Spice Cake
1 cup refried beans, or pre-cooked pureed pinto or navy beans (add liquid while pureeing to produce a smooth consistency)
1/2 cup applesauce
1 yellow or white cake mix
1 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1. Combine and mix all ingredients in bowl. Using an electric mixer, beat batter 2-3 minutes. (refer to package directions for mixing time).
2. Distribute batter among 24 lined muffin cups. Bake according to package directions. Cupcakes may be dusted with powdered sugar before serving, or frosted with butter cream icing.