Wondering how to use kombucha in your cooking? Try this recipe for chocolate muffins!
Ingredients:
Toppings:
- Blueberries – 50 g
- Half a pomegranate
- Raspberries – 70 g
- Chocolate flakes – 40 g
Muffins:
- Brown sugar – 80 g
- Eggs – 2
- Butter – 60 g
- Hazelnuts – 100 g
- Baking powder – 1.5 teaspoons
- Dried plums – 100 g
- Wheat flour – 150 g
- Kombucha – 100 ml
- Dark chocolate – 100 g
Kombucha Chocolate Ganache:
- Milk chocolate – 100 g
- Butter – 50 g
- Kombucha – 100 ml
- Dark chocolate – 100 g
Preparation:
Step 1: Soak the Plums Chop the dried plums and soak them in kombucha.
Step 2: Prepare the Dough In a large bowl, mix flour, baking powder, and brown sugar. Add eggs. Melt butter and combine it with melted chocolate. Pour this into the bowl with dry ingredients and eggs. Add soaked plums with kombucha. Mix until combined, kneading the dough thoroughly.
Step 3: Fill the Muffin Tin Grease the muffin tin with butter and sprinkle with flour. Transfer the dough, filling the muffin cups to 3/4 of their height. Sprinkle the top with crushed hazelnuts. Bake in an oven preheated to 175°C for 20-22 minutes. Remove from the oven and let cool.
Step 4: Prepare the Ganache Heat the kombucha, add crushed chocolate, and stir until melted. Add softened butter. Mix thoroughly, transfer to a clean bowl, and let cool.
Step 5: Decorate the Muffins with Ganache Transfer the ganache to a piping bag. Once cooled, decorate the muffins with ganache, chocolate flakes, raspberries, blueberries, and pomegranate seeds.
