This recipe produces the most delicious, moist, double chocolate muffins with lots of balanced flavour from black garlic. Chocolate chunks melt in your mouth filling you with joy with every bite.
makes - 12 difficulty - easy prep time - 45 mins
200g dark chocolate, chopped and divided
140g plain flour, sifted
2 tsp baking powder
150g caster sugar
35g unsweetened cocoa powder, sifted
1 whole egg
16g Original Black Garlic cloves (about 6-8), smashed into paste
120 ml vegetable oil
120 ml full fat milk
125g creme fraiche or plain yoghurt
½ tsp vanilla or rum extract
Recipe by Justyna of Garlic Matters
Preheat oven to 200C /160 fan/Gas 4. Lightly grease 12 muffin cup tray.
Place 100g of chopped chocolate in a small microwave-proof bowl. Melt the chocolate in three 20 seconds blasts mixing it in between to prevent burning. (You can also melt the chocolate in a bowl set over a pan of simmering water instead).
In a large bowl, combine flour, baking powder, sugar, cocoa powder and 50g of chopped chocolate.
In a medium bowl, whisk together egg, black garlic paste, oil, milk, crème fraiche or yoghurt, the melted chocolate and vanilla extract. Pour wet ingredients (apart from the remaining 50g of chopped chocolate) into dry ones and mix until just combined and blended.
Transfer the batter into a jug and fill the muffin tray compartments ¾ full (leaving about ¼ depth clear for the muffins to rise). Sprinkle the remaining 50g chopped chocolate over and bake for 22-23 minutes, or until a toothpick inserted into the into the centre comes out clean (it might be covered in the melted chocolate so test it at few different angles).
When baked, remove from the oven and allow to sit in the tray for 10 minutes before transferring the muffins onto a cooling rack.