Black bean, Salsa, avocado, cornbread cupcakes... Tasty, clean treat!

A quick throw together at 7:30a.m. this morning. And  before I even got out of bed my brain was working to create a cornbread cupcake recipe from the gift of black beans and salsa my girlfriend Tammy gave me yesterday.  The prep time was about 10 minutes and I made these simple little cakes while still sipping on my morning coffee.  And bless my fiance's sweet heart, without my asking he busted out cleaning my mess up and doing the dishes for me, so I could calculate the nutrient content of my the cupcakes.  He is so good to me!!!

The recipe is as follows:

1 can organic black beans
5 eggs
1c. cornmeal
31/2oz. avocado
8tbsp. salsa
2/3c. frozen corn, thawed
1/2tsp. sea salt
Dash of ground black pepper
 21/2oz. shredded sharp cheddar
2tbsp. honey

Pre-heat oven to 400'
Line cupcake pan with liners.

In your food processor blend the first 5 ingredients in the order of the recipe until pureed.
Pour the mixture into a bowl and fold in the corn and s&p.
Fill the cupcake liners just to the rim, and sprinkle with cheddar and drizzle with honey.

Bake for 15-17min.
Let cool on wire rack.


Calories: 174
Fat: 5.2
Carbs: 25g
Fiber: 2g
Protein: 7.3g


Love2LiveFit

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