I needed to take some time off from blogging last semester because my workload was pretty heavy and well, my husband doesn't particularly enjoy it when I'm a basket case. I don't particularly like it either. I've been working towards finishing my bachelor's degree in journalism and I am finally seeing a light at the end of the tunnel. I have a lighter workload this semester and I will graduate in December! It's been a long time in the making, but I am really proud that I will finish.
Even though I took a break from blogging, I certainly did not take a break from worrying about and thinking about and cooking and creating food. Which is what tells me I'm doing something right here.
And you'll be doing something right if you make these muffins. Full of whole grains and chocolate makes them appropriate for both breakfast and dessert. My kids weren't a big fan of the cacao nibs and the muffins are tasty without, but if you can find them, add them - they add a lovely grown-up crunch. I purchased just a small amount of them at my local co-op for about a dollar.
Chocolate Rye Muffins
makes 12 muffins - this is a recipe that has been adapted from two separate chocolate rye muffin recipes from Megan Gordon and Green Kitchen Stories. You can usually find a variety of whole grain flours in bulk bins, but if you can't find either type of flour, feel free to try all-purpose, whole wheat or any variety of gluten-free flours.
1 scant C rye flour
1 C spelt flour (or all-purpose or white whole wheat)
6 Tbsp. cocoa powder (or cacao)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt, divided
2/3 C pure maple syrup
2/3 C coconut oil, melted
a handful (or more) of dark chocolate chips
cacoa nibs, for topping
Preheat oven to 400 F.
In a large bowl, whisk dry ingredients together (rye flour, spelt flour, cocoa powder, baking powder, baking soda, 1/2 tsp. sea salt).
Make a well in the center of the dry ingredients and add the eggs, maple syrup and coconut oil. Whisk all ingredients together until combined, then add your handful of chocolate chips.
Line a muffin tray with paper liners, then fill with the muffin batter. They should be 2/3 full, if not more. Sprinkle each muffin with a few cacao nibs. Bake muffins for 18 minutes or until a toothpick stuck in the middle comes out clean. Immediately sprinkle each muffin with a touch of sea salt.