Rye muffins with almonds & chocolate

Rye cup baker Søren Kuhlman shared this recipe on Facebook in the group "Ryge cup - tips, tricks and sourdough"

Mix the dough as when you bake your normal Ryecup rye bread, but replace the rye flour with oatmeal and add 5 lids with whole almonds and 5 lids with dark melted chocolate buttons🔥💯

Divide the dough into muffin tins or similar and let them rise for 6-7 hours.

Bake for 20 min. at 190 C.

Also remember to leave sourdough for next time. It doesn't matter if there is oatmeal in the sourdough.