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| Guilt-free breakfast. |
When you need a chocolate fix but you're feeling somewhat guilty after a weekend of holiday indulgence, these muffins are just the thing! Baked with rye and spelt flours, maple syrup, and coconut milk, they give a nod to the health-conscious while keeping their wink of decadence. This was my first time baking with spelt, and I was delighted at the texture of these beauties as I took my first bite, still warm from the oven with the chocolate all gooey and melty over the top.
Next time around, I will increase the amount of chocolate and add several handfuls of dried cherries, as suggested by my friend Hazel from Singapore who takes every recipe and turns it into a Gold Medal. As it is, you won't be disappointed.
Double Chocolate Rye Muffins
(From Green Kitchen Stories)
Dry Ingredients
1 scant cup whole grain rye flour
1 cup fine spelt flour
6 tablespoons cacao powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon course sea salt
Wet Ingredients
3 eggs
1 cup full-fat coconut milk
2/3 cup maple syrup
2/3 cup cold-pressed olive oil
100 grams 75% dark chocolate, coarsely chopped
Preheat oven to 400 degrees F. Line a muffin tin with wrappers or spray with non-stick cooking spray. Sift dry ingredients together, saving half of sea salt for topping. Crack the eggs in a separate bowl and beat for one minute. Then add coconut milk, maple syrup and olive oil while stirring constantly. Add dry mixture to the wet mixture. Add half the chopped chocolate, folding everything together carefully with a spatula until combined. Divide batter into muffin tins and top with the rest of the dark chocolate. Bake for 18 minutes for 12 jumbo muffins. (Note: I baked them in a large muffin tin to make 20 muffins and baked them for 14 minutes.) Sprinkle with sea salt and serve warm.
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