Speculaas Muffins with Decadent Chocolate Ganache
Deliciously spiced Danish speculaas cookies and dark chocolate ganache come together in a muffin that’s sure to impress.
Equipment
- Muffin tin
- Paper liners
- Nonstick cooking spray
- Immersion blender or countertop blender
- medium-size saucepan
- Mixing bowls
- Whisk
- spatula
- Measuring cups
- Wire rack
Ingredients
For the Muffins:
For the Chocolate Ganache:
Instructions
To make the Muffins:
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Lightly coat a standard muffin tin with nonstick spray.
- In a large bowl, whisk together the ground speculaas cookies, ground oats, and baking powder.
- In a medium bowl, blend together the milk, tofu, and Sucanat using an immersion blender or a countertop blender.
- Fold the wet ingredients into the dry, being careful not to overmix.
- Divide the batter equally among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack.
To make the Ganache:
- Heat the soy milk in a small saucepan over medium-high heat until it starts to scald (before boiling).
- Remove from heat and add the chocolate chips, stirring until they melt.
- Stir in the maple syrup or agave nectar.
- Drizzle the ganache over the cooled muffins.
Notes & Wine Advice
Wine Advice:
Pair with a light-bodied red wine such as Pinot Noir or a non-alcoholic dark chocolate beverage for a sweet, indulgent treat.
Pair with a light-bodied red wine such as Pinot Noir or a non-alcoholic dark chocolate beverage for a sweet, indulgent treat.
Nutrition values
Calories: 240 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 15 g