Chocolate Ganache Cranberry Muffins

Makes 6 jumbo muffins


Ingredients:

2 C sifted all-purpose flour
¾ C sugar
½ t kosher salt
2 t baking powder
¼ C light oil
½ C cold, strong coffee
1/3 C milk
2 t vanilla
1 T cranberry ginger balsamic vinegar
½ C heavy cream
4 oz. semi sweet baking chocolate
Butter to grease muffin tins


Direction:

  • In a large bowl thoroughly sift the flour in first, then add the sugar, salt and baking powder. Set aside.
  • Grease the large muffin tins with the butter.
  • Place a glass bowl over a pan of gently simmering water and add the chopped semi-sweet chocolate and the heavy cream. Whisk gently but constantly until all of the chocolate is smooth and melted. Remove pan from burner but keep melted chocolate over the pan.
  • In another bowl blend the oil, coffee, milk, vanilla and cranberry ginger balsamic. Whisk to combine.
  • Making a well in the flour mixture add the oil mixture and then the melted chocolate on top. Using a spatula, fold everything together until just blended. Do not over mix!
  • Divide batter into cups making sure not to fill above about ¼ inch below the rim of the cup. Bake at 350 degrees F for about 25 minutes. Take out and place on rack for about 10 minutes, then remove and cool muffins on rack.



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