Wholegrain muffins with chocolate and raspberries








Fuldkornsmuffins m. hindbær og chokolade














Wholegrain muffins with chocolate and raspberries

Ingredients (12 muffins):

1 dl Madame Butterfly Spelt Grains

2 eggs

2 dl icelandic skyr

100 g whole white wheat flour

100 g wheat flour

1 tsp baking powder

2 tsp cinnamon

2 tsp vanilla sugar

1 tbsp sugar 

½ tsp salt

100 g raspberries (If frozen, let them boil for 2 minutes before using them)

70 g dark chocolate 70 %



Boil the spelt kernels as indicated on the package. Let them stay in the hot water for an extra 10 minutes and cool them down afterwards. 

Heat the oven to 200 °C.

Separate egg yolk and egg white and whip the egg whites stiff.

Whip egg yolk with skyr in a bowl.

Mix flour, baking powder, cinnamon, vanilla sugar, salt and sugar. Add it to the egg yolk and skyr mixture.

Chop the chocolate and stir it in the dough together with raspberries.

Turn the stiff egg whites in the dough until the dough becomes homogeneous.   

Put the dough in 12 small muffin cups of silicone and bake them for 20 minutes until they are golden.