These chocolate muffins are delicious and tasty, and the best of all - There is a little touch of rye flour and rue flakes, that gives them a bit chunchy consistence and a nice flavor!
We use a lot of rye flour and spelt flour in Scandinavia. If you're interested in reading a bit more of the way we use them, here's a link to Chad Robertsons article Baker in the Rye in Foodarts (April 2012), where he describes his culinary excursion Scandinavia and Eastern-Europe.
I have done some changes to the original recipe, which can be found in Alt for Damerne-magazine (2 august 2012). I found the original muffins a bit heavy and dry, so I replaced a half of the rye flour mix with spelt flour, and added some sugar and margarine / butter ... with these changes the chocolate rye muffins turned out as luscious and tasty, with a touch of rye-taste!
Rye chocolate muffins are not too sweet, making them a perfect sidedish for a packed lunch or a picnic, or just a healthy semi-sweet bite to an afternoon tea or a coffee break.
You will get about 15-18 muffins.
25 gr of yeast
½ liter of lukewarm water
200 gr ryebread mix (consists of coarse- and fine rye flour & rye flakes)
200 gr of fine spelt flour
125 gr durum wheat flour
150 g of dark chocolate
1 dl sugar
100 g butter or margarine
• Dissolve the yeast in lukewarm water.
• Stir sugar, rye flour blend, spelled flour and durum wheat in water. Stir well, I've used at mixer for a few minutes.
• Add the melted margarine / butter, mix well.
• Finally, add the chocolate pieces and mix them carefully into the dough.
The dough is thick, somewhat like a porridge in consistence.
- Spoon the dought to a muffin mold.
- Let the muffins rise about 50 minutes, covered with a cloth.
- Bake the rye chocolate muffins at 200 degrees for about 15 - 20 minutes.
- Let them cool down before serving them.
... I hope you enjoy baking and serving
these Chocolate rye muffins!