Magic Muffins with Great Ganache

Peanut butter muffins topped with a rich chocolate ganache are practically a meal in themselves. This home-baked treat is equally at home at the breakfast table or a brown-bag lunch.

From: Kelly Keough

Show: The Sweet Truth

Ingredients

For muffins; 3/4 stick butter, softened; 1/2 cup organic smooth peanut butter; 1/2 cup Swerve sugar substitute (available in natural foods stores and online); 1 tablespoon vanilla; 2 droppers vanilla cream stevia liquid (available in natural foods stores and online); 1/2 cup light agave nectar (available in natural foods stores and online); 2 large Omega-3 eggs; 1 cup sweet sorghum flour (available in natural foods stores and online); 1 cup quinoa flour; 3 teaspoons Stevia Plus powder (available in natural foods stores and online); 2 teaspoons baking powder; 2 teaspoons xanthan gum (available in natural foods stores and online); 1/2 teaspoon Celtic sea salt; 3/4 cup almond milk
For ganache:: 1 cup grain-sweetened chocolate chips; 1/2 cup heavy cream; 2 tablespoons light agave nectar; 2 droppers milk chocolate stevia; 1/4 stick unsalted butter, softened; 3 tablespoons Swerve sugar substitute; 1 tablespoon kuzu (a thickener made from an Asian root vegetable; available at natural foods and Asian grocery stores and online); 2 tablespoons cold water

Preparation

Level: Intermediate

Servings: 12

Cook Time: 45 min

Ready In: 1 hr 15 min

Preheat oven to 375 degrees.

Line muffin tin with foil liners or use large silicon muffin tins for best results.

In a stand-up mixer, cream butter and peanut butter. Cream in Swerve. Add vanilla, vanilla stevia and agave. Beat for about 3 minutes. Add eggs one at a time and beat until smooth.

In a separate bowl, sift flours, stevia powder, baking powder, xanthan gum and salt. Alternate adding sifted dry ingredients with almond milk to wet ingredients in mixer, starting and ending with dry mixture. Scrap down sides of bowl when needed.

Pour batter into liners almost to the top, leaving about 1/8 inch. This way the muffins will rise and be easy to dip into the ganache. Bake for 20 to 25 minutes or until centers pass the toothpick test. Cool on wire racks.

Prepare ganache by placing chips in medium bowl, and set aside. In medium saucepan over medium heat, stir cream, agave, liquid stevia, butter and Swerve until just under a boil.

Dissolve kuzu in 2 tablespoons cold water. Add dissolved kuzu to saucepan and stir constantly until thick. Pour hot mixture over prepared chocolate chips and stir until melted. Let cool completely.

When muffins have cooled, turn muffins upside down and dip into ganache. Let excess drip off before turning right side up. Let ganache set for 10 minutes before serving.

Keep muffins refrigerated.

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