Rye Bread Muffins with Chocolate & Apricots

Author Julie Karla


  • 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


  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.