❤ By Vanessa
Hello Spring! Nature is waking up, snow is melting and Easter is coming up!
How about making these cute apple and chocolate chips muffins for the occasion? They are topped with a dairy free chocolate ganache, simply made of dark chocolate and plant-based cream.
I pipped the ganache on each muffin then sprinkled toasted coconut, to mimic a bird nest. I garnished the nest with couple of pastel chocolate eggs and voilà!
Enjoy!
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Prep time: 30 min
Cook time: 25 min
✢ 1 Cinnamon Muffin mix
✢ 3 eggs or 130g / 1.2dl plant-based yogurt for vegan muffins
✢ 80 ml oil
✢100 ml plant-based milk
✢ 1 apple
✢ 50g chocolate chips
For the ganache
✢ 120g dark chocolate
✢ 120 ml plant-based cream
For the garnish
✢ 20g coconut flakes
✢ Pastel chocolate eggs
- Preheat oven 180 degrees fan off.
- Prepare the muffin batter following the instruction on the package. Add in the chocolate chips and diced apple pieces.
- Bake for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- While muffins are baking, break the chocolate in pieces. Boil the cream and pour it on top of the chocolate. Stir with a spoon until all the chocolate is melted. Let it cool down so it stiffens.
- Toast the coconut flakes in a frying pan until lightly golden.
- Pipe the chocolate ganache on top of each muffin. Add the chocolate eggs and decorate with the coconut flakes to form a nest.
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