A healthier version of chocolate muffins made with rye flour. Rye flour helps baked goods stay fresh for longer and adds depth of flavour when combined with sugar and cocoa. These rye muffins are soft and fluffy while still keeping the distinctive taste of wholemeal rye. They are delicious and make a great snack for lunch or afternoon tea :).
Makes 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, 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 to a mixing bowl. Mix gently — do not overbeat the eggs. Add the sifted dry ingredients: both flours, cocoa powder and baking powder. Using a whisk, mix until just combined. Finally, fold in the chopped chocolate.
Divide the batter evenly between the 12 muffin cases, filling them almost to the top.
Bake at 175°C for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
Enjoy!
Recipe adapted from Green Kitchen Stories.
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