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Wholemeal Rye Chocolate Muffins
Wholemeal Rye flour and chocolate work well together in these delicious Wholemeal Rye Chocolate muffins which are studded with your choice of plain, milk or white chocolate chips. If you don’t have chocolate chips just break up a bar of chocolate and add it to your muffins.
Ingredients
- 125g Wessex Mill Wholemeal Bread Flour
- 1 tbsp cocoa
- 2 tsp baking powder
- 2 eggs
- 100g caster sugar
- 75g oil
- 100g chocolate chips
- 150g icing sugar
- 1 tbsp cocoa
- 20g butter
- 2 tbsp milk
Equipment
- 15 x paper fairy cupcake cases
- 1 x tart tray or baking tray
- 2 x mixing bowls
Method
190°C, Fan 170°C, 375°F, Gas 5
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Stand the paper cake cases in the holes of a tart tray or on a baking tray.
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Measure the flour, cocoa and baking powder into a mixing bowl and stir to combine.
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Break the eggs into another mixing bowl, add the sugar and oil and beat until smooth and combined.
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Sieve the flour blend into the mixing bowl, tipping any bran that remains in the sieve into the bowl and mix everything together well.
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Stir in the chocolate chips.
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Divide the mixture into the prepared cake cases.
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Bake for 15-18 minutes.
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Transfer to a wire rack to cool.
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To make the icing sieve the icing sugar and cocoa into a saucepan.
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Chop the butter into cubes and add it to the pan with the milk.
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Put the pan over a gentle heat, stir to make a smooth paste and remove from the heat as soon as any bubbles appear.
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Working quickly spoon the topping over the cold cupcakes.
