The Edible Flower’s ‘Olympic’ Chocolate Muffin

Thu, 8 August 2024

Makes 12-14

Ingredients:

Wet ingredients:

 

200g cooked beetroot

200ml sunflower oil

3 large eggs, lightly beaten

150ml sour cream

 

Dry ingredients:

 

250g plain flour, sifted

125g granulated sugar

100g light brown sugar

50g cocoa powder, sifted

1 tsp bicarbonate of soda/baking soda

½ tsp baking powder

½ tsp salt

1 teaspoon espresso powder

100g milk chocolate chips/chopped chocolate

100g dark chocolate chips/chopped chocolate

 

For the ganache:

 

100ml double cream

100g dark chocolate chips/chopped chocolate

 

Preheat the oven to 200°C fan. Line a 12 x muffin tin with muffin cases.

 

Put the cooked beetroot and sunflower oil into a blender or food processor and puree until smooth. Put in a mixing bowl and add the sour cream and lightly beaten eggs and stir until smooth.

 

Weigh all the dry ingredients, except the chopped chocolate into a large mixing bowl and use a whisk to mix. Stir in most of the chocolate chips, saving a few to decorate the top. Add the wet ingredients and gently fold together until no dry patches remain.

 

Dollop the mixture into the prepared muffin cases, filling about ¾ full. Top each muffin with a few of the remaining chunks of chocolate.

 

Put the muffins in the oven and bake for 5 minutes, then turn the oven down to 180°C and bake for a further 12-15 minutes or until a skewer inserted into the middle comes out mostly clean.

 

While the muffins are baking make the ganache. Put the cream in a small saucepan and bring to a simmer. Put the chocolate chips in a heat proof bowl. Pour the hot

cream over the dark chocolate chips and stir until the chocolate mixture is smooth. Allow to cool at room temperature for about an hour.

 

Take the muffins out of the over and allow to cool. Put the ganache in a piping bag with a medium, round-headed nozzle. Make a small cut in the top of each muffin with a knife and squeeze the ganache into the muffin finishing with a bit on top of each muffin. If you don’t have a piping bag you can cut a bit out of the top of each muffin and dollop the ganache in.

 

Ta da! You have made your very own ‘Olympic Village’ muffins. The Muffin Man would be proud.