Description
Lavender Blueberry Double Chocolate Muffins combine nature’s perfect couple: blueberries and lavender, bound with a lot of chocolate. This marriage shall last forever!
Ingredients
- FOR THE CUPCAKES:
- 4 Yolks
- 2 Tablespoons Butter
- 1 cup Plus 2 Tablespoons Flour
- 14 Tablespoons Milk
- 12 Tablespoons Sugar
- 2 Tablespoons Cocoa
- 1 teaspoon Lemon Zest
- 1 drop Edible Lavender Oil
- 24 pieces Blueberries
- FOR THE GANACHE:
- 6 Tablespoons Heavy Cream
- 4 Tablespoons Chocolate, Melted
- FOR THE GARNISH:
- 24 pieces Blueberries
- Lavender Flowers
Preparation
Prepare a muffin baking dish, inserting a paper cup in each hole. Sett the dish aside.
Preheat oven to 180ºC (356ºF).
In a medium-sized bowl, mix yolks and butter well. Add the rest of the ingredients (except blueberries) slowly and mix until smooth.
Fill the paper cups 2/3 full and insert 3 blueberries inside every cup by gently pressing them in with your finger so they do not sink to the bottom of the cup. Bake for 16 minutes or until an inserted toothpick comes out clean. Take the muffins out and let cool.
For the ganache, melt the chocolate in a microwave. In a small frying pan, heat the heavy cream. Do not boil it; just make it hot and take away from the heat.
Add melted chocolate into the cream and mix well. Spread ganache over the muffins. Garnish every muffin with 3 blueberries and some lavender flowers.
