Double chocolate rye muffins
Makes 12 large muffins | prep 10 mins | total time
- 150 g wholegrain rye flour ( we used Doves Farm)
- 125 g white spelt flour ( we used Doves Farm)
- 40 g raw cacao or unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp coarse sea salt, plus a pinch to sprinkle on top
- 100 g (3. oz) 70% minimum cacao dark chocolate, coarsely chopped
- 3 large eggs
- 250 ml full-fat coconut milk
- 150 ml maple syrup
- 150 ml cold-pressed olive oil
The muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well.
- Preheat the oven to 200°C /fan 180C/Gas 6. Line a 12-cup muffin tin with paper cases.
- Sift together the dry ingredients except the salt and chocolate in a large mixing bowl. Add half the sea salt and reserve the remainder for topping. Add half the chocolate and set the rest aside.
- Beat the eggs in a separate bowl for about a minute. Then add the coconut milk, maple syrup and olive oil while constantly whisking. Add the dry mixture to the wet mixture and use a spatula to carefully fold everything until combined.
Tip This recipe is a bit heavy on maple syrup, but it is needed to balance the bitterness from the rye and chocolate. You could replace some of it with a ripe banana or pear for a healthier and fruitier touch.
- Divide the batter among the muffin cases and top with the remaining dark chocolate. Bake for about 18 minutes until well risen and spongey and the chocolate has melted. Remove from the oven and sprinkle with the remaining sea salt. The muffins are best enjoyed still warm from the oven, but they will keep for a week in an airtight container and they freeze well.