Jaffa muffins with gooey centre

What do you make when you’ve got leftover carrot and chocolate ganache? Kid needed a lunchbox sweet so the muffin format seemed like a logical choice. Kid also likes chai so I added some chai spices. Really happy with the result!


For the ganache: 100ml coconut milk from a can (only the hardened part) and 100ml melted dark chocolate

For the cake:

2 medium organic eggs

80g sugar or substitute

200g grated carrot

Zest of 1 orange and juice of half that orange

50g rice flour

100g almond meal

2tsp baking powder

Pinch of salt and a bag of chai tea. I used Yogi sweet chai


Preheat the oven to 180C. Use 2 muffin trays.

For the ganache, mix coconut milk and melted chocolate and put in the fridge for a minimum of 2 hours.

Whisk the eggs and sugar together for 4 minutes. Add the other ingredients and mix well.

Fill the muffin trays 2/3rds and then add a spoonful of ganache before you fill the rest of the tray with the egg mix.

Bake in the oven for 25 minutes and leave to cool for half an hour before you take the muffins out of the tray. Enjoy!

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