Halloween Muffins

Ingredients

• 100 g dark chocolate (70% cocoa)
• 75 g coconut oil
• 1 egg
• 250 g yogurt (3.5% fat)
• 75 g coconut blossom sugar
• 250 g spelt flour Type 1050
• 2 tsp Baking powder
• 2 tbsp cocoa powder
• 150 g fresh raspberries (or frozen)
• 1 tbsp Cornstarch
• 250 g cream cheese (double cream)
• 40 g honey

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath; remove from heat and let cool. Melt the coconut oil in a small saucepan over low heat and allow to cool briefly.

2. 2.

   Add the coconut oil, egg, yogurt, and coconut blossom sugar to a mixing bowl and beat with a hand mixer until frothy. In another bowl combine flour, baking powder, and cocoa; sift into the coconut mixture. Stir everything together until smooth. Line a muffin tin with paper liners, fill each cup, and bake in a preheated oven at 180 °C (160 °C fan) for 20–25 minutes. Remove and let cool.

3. 3.

   Wash, dry, and rinse fresh raspberries. Simmer them in a small saucepan over medium heat for 3–5 minutes until they break down. Strain the raspberry puree through a sieve and reheat it in the pan. Mix cornstarch with one tablespoon of cold water, stir into the simmering puree, and thicken. Remove from heat and let cool.

4. 4.

   For the topping, beat cream cheese and honey until creamy. Color the mixture with two tablespoons of raspberry juice and fill a piping bag fitted with a large tip. Pipe "brain twists" onto each cooled muffin from the center outward; repeat on the opposite side. Fill another piping bag with a small tip and pipe "blood stains" using the raspberry sauce.