Kidney Bean Muffins [New Family Favourite]

This is improved version of kidney bean muffins I baked about two weeks ago. First version was baked with the whole beans as if baking chocolate chip muffins, even though they great shape and texture but I thought that they could be better. Thus, I decided to bake again with the bean paste instead. The result was much better than first version I simply loved the sweet aroma of kidney bean. Oh yes, they were very moist too.

Ingredients (makes 6 muffins):
1 cup All-purpose Flour, sifted
½ cup Fine Granulated Sugar
1¼ tsp Baking Powder
¼ tsp Salt (omit salt if using salted butter)
1 no. Large Egg
1 tsp Vanilla Essence
1 cup Canned Sweet Kidney Bean (with some syrup)
¼ cup Butter, melted

Some whole kidney beans for topping

Methods:

1. Preheat oven to 200°C. Line a muffin tray with paper cases.
2. Blend kidney beans with some syrup and egg until fine paste is formed.
3. In a large mixing bowl, bring all dry ingredients together and mix well with a whisk.
4. Make a well in the centre, add in blended kidney beans in batches. Mix briefly, Add in melted butter and mix (using fold in methods) until just combined.
5. Transfer batter into muffin cases, 90% full.
6. Fill an empty mould/hole half full with water.
7. Bake in the preheated oven at 200°C for seven minutes or less, then turn the oven temperature down to 170°C and continue to bake for another 15-18 minutes.
8. Cool on rack.
   

This one is with whole beans version.