2tablespoonsStevia Organica mix of stevia and Erythritol or sweetener of choice- optional
Pinchsalt
Instructions
Method
Mix all dry ingredients together ensuring well mixed.
Melt oil and chocolate together and mix into dry ingredients.
Add eggs, sour cream, vanilla extract and zucchini, and mix well.
Dissolve coffee in boiling water and add to mix, stirring well.
Spoon into greased prepared muffin trays.
Bake for 18-20 minutes at 160 C/320 F Fan Forced.
Ganache Drizzle
50 gms/1.8 oz of dark chocolate chopped (70 % cacao or more- recipe used 85%)
75 gms/2.6 oz cream.
Bring the cream just to the boil (on stove top or in microwave), taking care not to boil or the ganache will split. Remove from heat and stir in the chocolate till blended. Allow to thicken to desired consistency, or thicken by placing in the fridge. Spread or drizzle onto cool muffins.
Variations
Add ½ cup chopped walnuts
Add 50 gms/1.8 oz of roughly chopped dark chocolate (small choc chip size) and stir through muffins prior to baking- I would only add if not going to ganache the tops of the muffins.