Spicy chocolate rye muffins with candied orange peel

This recipe makes chocolatey cardamom mini-cakes with candied orange bits and hot chili aftertaste. I used rye flour as it’s considered healthier than wheat. Besides it almost doesn’t affect the taste and has good binding qualities.

Chocolate muffins remain my top idea for unexpected and urgent daily happenings. A bunch of these were made last week. One of my friends sparked with an idea of giving the light and warmth to people in the form of handcrafted lanterns. He asked me to join. So we were making simple lanterns out of paper bags, sand and candles, and gifting them to passersby in the city garden. And having the tea and cakes inbetween:)
Makes 16 muffins
Takes 30 min (15 preparation, 15 baking) + cooling

Ingredients

1 cup Greek yogurt
3 eggs
1/2 cup neutral vegetable oil (grapeseed/sunflower/corn)
1/2 cup chicory (or black tea/coffee/water)
3/4 cup sugar
1 tsp vanilla bean sugar/extract, optionally
1 3/4 cup rye flour
1/2 cup dark cocoa powder, unsweetened
1 tsp cardamom
1 tsp chili powder
pinch salt
1 tsp baking soda
1 tbsp lemon juice
1/2 heaped cup candied orange peel
For topping
1/3 cup white chocolate chips
1/3 cup dark chocolate chips

Directions

Preheat the oven to 180°C/350°F. Either grease or line baking cups with paper liners (or use silicon ones that don’t require greasing).

In a large bowl, lightly whisk the eggs with yogurt, oil and chicory/coffee (the ingredients should be at room temperature). Whisk in sugar (and vanilla, if desired).

In a separate bowl, mix the sifted flour, cocoa powder, cardamom, chili and salt. Add the dry ingredients to the well. Lastly add baking soda mixed with lemon juice and candied orange peel. Mix everything lightly until all the ingredients are just combined.

Spoon the batter into the prepared muffin cups (filling 2/3 of a cup as it will spread). Sprinkle with some chocolate chips, if desirable. Bake until fragrant and a toothpick inserted in the center of a muffin comes out clean, about 13-15 minutes. Let muffins cool in muffin cups for 5 minutes. Remove from cups and let cool longer on a cooling rack. Eat them hot or cooled!:)

Bon Appétit!