Days are short and cold and the sun rarely makes an appearance in Stockholm this time of the season. It’s an excuse good as any to indulge in deep and rich dark chocolate treats. These muffins will fill your belly, warm your heart, smudge your fingers with chocolate and put a shining smile on your lips. On a quick glance they look like the naughtiest treats in town, but they are actually not as bad as they seem. Our muffins are stuffed with whole grain rye, coconut milk, natural sweeteners and if you steal one straight from the oven, bitter dark chocolate will still be runny on the top.
All Danish people are familiar with the rye + chocolate combination. Danes have this weird but yummy habit of putting thin pieces of chocolate – pålægschokolade – on a piece of rye bread and call it breakfast. It truly is a delicious combination, the richness and sour tang of the rye goes so well together with the darkness and bitter sweetness of the chocolate. But let’s not fool ourselves – this is by all means a dessert, not breakfast, whatever the Danes might claim.
We often use rye when baking bread, pizza or pancakes, but this was the first time we used it in muffins. It works really well. They rise quite a bit when baked and are less dense than you might expect. But they are not the super airy and light kind of muffins that we usually bake during the summer. No, these are deep and rich. One is enough to fill your belly. They are dairy free and you could probably replace the eggs with chia seeds or some other egg replacer to make them entirely vegan. We haven’t tried it ourselves so please leave a comment if you try it, we’d love to hear your method.
This Recipe >> @greenkitchenstories
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