The beet root gives them a subtle earthy-ness and makes them super moist!
Makes about 12 muffins
| Steps | Ingredients |
| Step 1: Whisk together for 8 minutes | 2 eggs |
| 8g vanilla sugar | |
| 1 tbsp vanilla extract | |
| 75g sugar | |
| 1 pinch of salt | |
| Step 2: Stir carefully into above mix | Zest of one lemon |
| 2 tbsp espresso | |
| 1 tbsp amaretto | |
| Step 3: Melt together | 100g dark chocolate |
| 70g butter | |
| Step 4: Mix together | 100g whole wheat flour |
| 100g ground almonds | |
| 1 tsp baking powder | |
| 1 tbsp cocoa powder | |
| Step 5: Slowly add step 4 mix and step 3 mix alternating into step 2 mix | |
| Step 6: Carefully stir in | 330g grated beet root |
| Step 7: Distribute dough into muffin liners and bake at 180°C for 25 min | |
| Step 8: Prepare the ganache by melting | 65g chocolate |
| 10g butter | |
| Step 9: Slowly stir in | Zest of 1 orange |
| 1 tbsp Cointreau | |
| 2 tsp creme fraiche (room temperature) | |
| Step 10: Depending on the consistency of the ganache, either dip muffins head down or disperse ganache on muffin top with a spatula | |
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