Rich, moist chocolatey Easter muffins with a milk chocolate ganache topping and a mini egg nest on top.
Course: Baking
Cuisine: Clean Eating
Keyword: Easter Muffins
Servings: 6Muffins
Author: Stephanie
Ingredients
Easter Muffins
½Cup + 2 tbspWholemeal flour
1tspBaking powder
½CupCoconut sugar
½CupButterMelted
2SmallEggs
1heaped tbspCocoa100% Cocoa
¼CupBoiling water To make the cocoa paste
Ganache
1CupHeavy cream
1CupMilk chocolate Broken up into small pieces
Mini eggs As wanted!
Instructions
Heat your oven to 190° and put muffin liners into a six hole muffin tin
In a large mixing bowl add the eggs and coconut sugar and using electric beaters, beat the mixture until it's light and fluffy
Boil the kettle and make up the cocoa paste in a small bowl by simply mixing the two together and put to one side
Add the melted butter to the eggs and sugar and using a wooden spoon combine well
Add the cocoa paste to the batter and combine. Then add the flour and the baking powder and mix in until just combined
Divide the mixture between the muffin cases and bake for 12-15 minutes. When the muffins look risen and after at least 12 minutes, take them out and insert a sharp knife into the centre to make sure they're cooked. If they're not, pop them back in for another few minutes
Allow to cool fully before adding the ganache
To make the ganache, put the heavy cream and broken chocolate pieces into a small pan on the cooker top and on a very low heat allow the chocolate to melt into the cream, stirring it regularly. Make sure the heat is low so the ganache doesn't burn
When the chocolate is fully melted into the cream take the pan off the heat and give the mixture a really good whisk. It should look shiny and smooth. Allow the ganache to cool in the pan before using it
Once the ganache has cooled, top the muffins with it and add the mini eggs liberally :)