* Exported from MasterCook *
Espresso Mini Muffins with Chocolate Ganache
Recipe By :
Serving Size : 12 Preparation Time :0:10
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Chocolate/Cocoa
Amount Measure Ingredient -- Preparation Method
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FOR THE MUFFINS:
3/4 cup Almond Flour -- or Almond Meal
1 tablespoon Ground Espresso Beans
1/4 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1 pinch Salt
1 whole Egg
2 tablespoons Coconut Oil
2 tablespoons Maple Syrup
1/2 teaspoon Vanilla
FOR THE GANACHE:
2 ounces fluid Dark Chocolate
2 tablespoons Coconut Milk
Preheat oven to 350F. Grease a mini muffin tin well with coconut oil
or greasing method of your choice.
In a food processor, combine all the dry ingredients for the muffins:
almond meal, ground espresso beans, baking soda, nutmeg, and salt.
Pulse to combine.
Add in the wet ingredients for the muffins: egg, coconut oil, maple
syrup, and vanilla. Mix on high until everything is nice and smooth.
Fill greased muffin tins 3/4 of the way full. You should have just
enough to make 12, if you really scrape the bowl clean.
Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!
Allow muffins to cool.
Make the ganache. In a microwave safe bowl, combine the coconut milk
and chocolate, microwave for 30 seconds, stir, microwave for 15 more
seconds if it is not melted. Be careful not to burn it.
Top muffins with desired amount of ganache. Enjoy!
Description:
"Delicious gluten and grain-free espresso mini muffins topped
with chocolate ganache."
Source:
"http://tastykitchen.com/";
Start to Finish Time:
"0:10"
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Per Serving (excluding unknown items): 41 Calories; 3g Fat (71.0%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber;
18mg Cholesterol; 44mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.