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You are here: Home / Recipes / Bread & Cakes / Rye Bread Muffins with Chocolate & Apricots

Rye Bread Muffins with Chocolate & Apricots

24/06/2014 by Julie Karla 1 Comment

When I eat bread, it’s 99 percent of the time rye bread. In Denmark, we are known for our rye bread and we normally eat it for lunch, when making open sandwiches. Rye is high in fibre and therefore keeps you full for a very long time.

Rye bread keeps you going for a looong time

When I eat these rye bread muffin in the morning, I am not hungry until late in the afternoon, which makes it perfect for those days, where you are constantly on the go and don’t have time to eat a proper meal sitting down.

For this recipe I used a high quality dark chocolate with a very high percentage of cocoa (80 percent), and I enjoyed them with a layer of almond butter, which is highly recommendable!

Read more about rye here

Rye Bread Muffins with Chocolate & Apricots

Rye Bread Muffins with Chocolate & Apricots

Organic Bread

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Rye Bread Muffins with Chocolate & Apricots

Author Julie Karla

Ingredients

  • 7.1 oz. whole grain rye flour
  • 3.5 oz. spelt flour
  • 1.8 oz. five grain mix
  • 1.8 oz. barley flakes
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1.25 cups yogurt
  • 0.8 cups water
  • 3.5 oz. good dark chocolate
  • dried apricots
  • sunflower seeds or walnuts for garnish

Instructions

  1. Mix the dry ingredients together.
  2. Add water and yogurt and knead well with a spoon.
  3. Add the coarsely chopped chocolate and dried apricots to taste. Stir well.
  4. Prepare a large muffin tray lined with parchment paper cut to size. Put batter in paper baking cups using 2 spoons and sprinkle with sunflower seeds or walnuts to taste Hint: if you have an ice cream scoop, this will make it much easier and ensure consistency.
  5. Bake at 390 °F for approx. 30 minutes. Yield 10-12 muffins.
Rye Bread Muffins with Chocolate & Apricots

Rye Bread Muffins with Chocolate & Apricots

Rye Fields| Nature photography | www.karlasnordickitchen.com

Swedish summer day in the rye field at Hven – great for rye bread

Related Nordic Recipes:

Thin crepe recipe
Fruit and nut log
Healthy Avocado Breakfast

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Filed Under: Bread & Cakes, Breakfast, Recipes

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Comments

  1. Claudia Calderon says

    06/03/2019 at 0740

    Hello.

    What is this five grain mix consist of? I don’t know what you mean.

    Thanks

    Reply

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Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based food blogger hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...

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