Eggless, butterless, fat free muffins

 Yes, that sounds like fantasy, doesn't it? But they are real, and easy! I found this recipe a long, long time ago, and can't remember where, but I make them really often, as my house is always out of eggs and butter. For that same reason, I'm always looking for recipes that don't include those ingredients, as pie crust, cakes, muffins, puddings or curds, etc. They are also a little healthier and allergy safe. They do include milk, but I used lactose free milk, so they are ok for lactose intolerant people (as my dad and little sister). I topped them with two kinds of ganache I had made as filling for some no really photogenic chocolate bonbons I made Friday night. They were beautiful, shiny and delicious, but I tried hundred of shots and they didn't look right. I left some of them without topping, because I hadn't enough and because since the ganache has cream, my dad and sister can't eat it (not without feeling sick afterwards). Oh, the recipes calls for whole wheat pastry flour, but I used all purpose because I don't have whole wheat flour on hand.

Ingredients

Muffins


1 cup whole wheat pastry flour
1/3 cup all purpose flour.
3/4 cup sugar.
1/3 unsweetened cocoa powder
1 1/4 tsp baking soda
2 tsp baking powder
3/4 cup fat free plain or vanilla yogurt
3/4 skim milk
1 tsp vanilla extract

White chocolate and raspberry ganache

50 g whipping cream
50 g raspberry puree (I cooked the raspberries and sieved them to remove the seeds)
150 g white chocolate

Orange and bittersweet chocolate ganache

100 g orange and bittersweet chocolate bar.
100 g whipping cream.

Preparation

Muffins


1.Preheat oven to 200° C.
2.Mix dry ingredients.
3.Mix wet ingredients.
4. Make a well in the middle of dry ingredients mix and pour the wet mix as you stir.
5. Line a muffin pan with paper cups and pour the mix.
6. Bake for about 18-20 minutes, until a knife comes out completely clean when inserted on the center of the muffin.

 White chocolate and raspberry ganache

1. Chop white chocolate in small pieces.
2.Mix raspberry puree and cream in a saucepan over medium heat.
3. Remove cream from heat when it's starting to bubble.
4. Pour cream over chocolate and wait 5 minutes for the chocolate to melt. Then stir to mix everything.
5. Let cool 10 minutes on counter, cover and let in the fridge for at least 5 hours.
6. Get out of the fridge and beat on high speed with electric mixer, until is pale and fluffy.

Orange and bittersweet chocolate ganache

1. Chop chocolate in small pieces.
2. Put cream on saucepan over medium heat and remove when starts to bubble.
3. Pour cream over chocolate and 5 minutes for the chocolate to melt. Then stir to mix everything.
5. Let cool 10 minutes on counter, cover and let in the fridge for at least 5 hours.
6. Get out of the fridge and beat on high speed with electric mixer, until is pale and fluffy.

The orange bittersweet ganache will set more than the raspberry chocolate one.