Our Recipes rye-flour chocolate muffins
rye-flour chocolate muffins
|stone-milled Molino Soncini Cesare rye flour||200g|
|Molino Soncini Cesare type-00 flour||150g|
|peanut seed oil||100ml|
|sweet soya yogurt||300g|
|dark chocolate chips||80g|
|bitter cocao powder||50g|
|cake yeast||1 sachet|
Ingredients for the filling/topping
Put all the ingredients except the chocolate chips together in a bowl and quickly mix well together. Add half the chips at the end, pour the mix into cake cups, decorate with the remaining chocolate chips, and bake at 180°C until the muffins brown over. You can use a toothpick to check that they are properly cooked all the way through.
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