CHOCOLATE AND RYE MUFFINS + SAN DIEGO

It's been a while since I last wrote a post. I've been busy; traveling, cooking, spending quality time with friends and most of all, having a great time. Im in California baby, yeah! The weather here is So amazing I can't even believe we are in the middle of  winter, honestly, It couldn't be better.  We are here visiting friends and escaping from the european winter. Im so lucky you know? Just to be here, enjoying  the most amazing sunsets in La Jolla, the best Mexican food (tofu tacos on white corn tortillas with brown rice and black beans?! mmmm), being able to practice Bikram Yoga almost every day, having delicious smoothies and green juices but above all,  having very unique company.

This month I'll be attending some raw food workshops at Matthew Kenney in Santa Monica, I'm really looking forward to it, so I'll keep you posted.

In the meantime I want to share this  chocolate muffins recipe because they are just out of this world. The recipe is from Green Kitchen Stories, I've just adapted it slightly.

Chocolate and rye muffins

Makes 12 large muffins

1 cup of rye flour

1 cup of whole wheat flour

6 tbsp cacao powder

2 tsp baking powder

1 tsp baking soda

1 tsp salt

3 eggs

1 cup coconut milk

2/3 cup agave syrup

2/3 cup coconut oil

100 grs. 75% dark chocolate, coarsely chopped

Preheat oven to 200 C degrees. Mix all the dry ingredients in a bowl. Slightly beat the eggs in a separate bowl, then add the coconut milk, the agave syrup, the coconut oil and half of the chopped chocolate. Add the dry ingredients to the wet mixture. Fold everything together until just combined then divide the batter into the muffin tins and sprinkle the rest to the chocolate on top. Bake for about 16 minutes. They are delicious when eaten warm!

Thank you Green Kitchen!

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