A healthier version of chocolate muffins with rye flour. Rye flour is known to make baked goods stay fresh longer and add depth flavour when combined with sugar and cocoa. These rye muffins turned out soft and fluffy whilst still having the taste of wholemeal rye flour. They are delicious and a great snack for lunch or afternoon tea :).
Yield: 12 muffins.
Ingredients for the chocolate rye muffins:
- 150 g wholemeal rye flour
- 140 g plain flour
- 6 Tbsp cocoa powder
- 3 tsp baking powder
- 3 large eggs
- 240 ml milk
- 120 ml maple syrup or honey or golden syrup
- 160 ml rapeseed or sunflower oil
- 3 Tbsp light brown sugar
- 100 g chopped dark chocolate or dark chocolate chips
All ingredients should be at room temperature.
Add the eggs, milk, maple syrup, sugar and oil in a mixing bowl. Mix, but don’t beat the eggs! Add the sieved dry ingredients: both flours, cocoa powder and baking powder. Using a whisk, mix until the ingredients combine. Finally, add chopped chocolate and mix.
Divide the muffin batter equally over the 12 muffin cases in the muffin tin, filling them up almost to the top.
Bake at 175ºC for about 20 minutes or until a stick inserted into the muffins comes out dry. Remove it from the oven and place it on a cooling rack.
Enjoy!
The source of the recipe – Green Kitchen Stories, modified.
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