Marshmallow and Carrot Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For Muffins
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 2 tsps pumpkin pie spice
- 2 tsps Baking powder
- ¾ tsp baking soda
- ¾ cup plain Yogurt
- 4 Tbsps butter
- 1 large egg
- 2 cups carrots (peeled and shredded)
- For Ganache
- 1 ⅓ cups good-quality semi-sweet chocolate (chopped)
- ¾ cup heavy cream
- 12 Marshmallow (for decoration)
Preparation steps
1.
For Muffins:
2.
Preheat oven to 375 degrees F. Coat a standard muffin tin with non-stick cooking spray.
3.
In a large bowl, stir together flour, sugar, pumpkin pie spice, baking powder, baking soda, and set aside.
4.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just mixed - fold in carrots.
5.
Spoon batter to the half way mark into prepared muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to rack and cool.
6.
For Ganache:
7.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring to a boil and pour over the chopped chocolate. Whisk until smooth.
8.
Allow the ganache to cool slightly. Dip each muffin into the ganache and decorate with a marshmallow dipped in ganache.
