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Chocolate tomato muffins with coffee glaze

Dan Lepard

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Coffee glazed chocolate muffins.
Coffee glazed chocolate muffins.William Meppem

Though it sounds crazy, bakers having been adding tomatoes to sweet baking for at least the past 50 years as a way of enriching the flavour and helping the texture stay soft for longer. Probably the best-known example is the Campbell's Tomato Soup chocolate cake, invented by American baker Rose Levy Beranbaum many years ago and now a classic. These muffins are rich with melted chocolate, using tomato paste and juice in place of soup. The texture is beautifully soft and fudgy.

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Ingredients

  • 150g tomato juice

  • 30g tomato paste

  • 300g brown sugar

  • 2 tsp vanilla extract

  • 50g cocoa

  • 50g unsalted butter

  • 50g dark chocolate

  • 50g olive oil

  • 4 eggs (60g each)

  • 200g plain flour

  • 50g cocoa

  • 1 tsp baking powder

Coffee glaze

  • 25g boiling water

  • 1 tsp instant coffee

  • ½ tsp ground coffee beans

  • 1 tsp vanilla extract

  • 200g icing sugar

Method

  1. 1. Line a deep muffin tray with paper cases and heat the oven to 180C (160C fan-forced). 

    2. Put the tomato juice, tomato paste, brown sugar and vanilla in a bowl and whisk until smooth. Melt the butter, chocolate and oil together gently then whisk this in, followed by the eggs, whisking in one at a time until smooth.

    3. Sift in the flour, cocoa and baking powder then fold this through evenly without over-mixing. Divide the mixture between 10 muffin papers, filled almost to the top, then bake for 20 to 25 minutes until a skewer poked in the centre comes out clean.

    4. Remove the muffins from the tray, onto a cooling rack and leave until cold before icing.

    5. To make the espresso glaze, pour the boiling water into a small bowl and dissolve both the instant and ground coffee in it. Stir in the vanilla and icing sugar and mix until smooth. Adjust the consistency with a drop more water if it's too thick. Then spoon this over the muffins and leave to set.

    If you like this recipe, try my roasted peanut, rosemary and tomato cookies.

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Default avatarDan Lepard is a columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/chocolate-tomato-muffins-with-coffee-glaze-20180313-h0xf51.html