For the past few weeks we’ve been living with our friend in Calgary. We’re moving away at the end of this month but we got rid of our apartment a month too early so we were lucky enough to have a place to stay. One of the great perks of living in this house is the outdoor space. I’ve never even had a balcony, so being able to sit and work on the porch or the backyard has been amazing. Nothing beats fresh air and the neighbourhood cats that come to visit every once in a while. There was even a small family of red robins that build a nest in her tree and I got to sit and watch the babies take their first flight. Basically, the outdoors is filled with the best distractions. To top it all off, she has a small garden with some herbs and rhubarb. The rhubarb wasn’t being used, so our friend suggested that I make some rhubarb muffins so that it wouldn’t go to waste.
I’ve been seeing a bunch of recipes combining rye and chocolate lately. Personally, I couldn’t get the combination out of my head but didn’t have any rye flour at home, so it went on the back burner. This weekend, though, when I bought some cocoa nibs (at the best spice store ever!), I knew it was time to take the rye and chocolate combination seriously. And these muffins certainly deliver on both the rye and chocolate front: cocoa powder + cocoa nibs + unsweetened chocolate = muffin heaven and the rye adds a nice touch that make these muffins stand out from your standard treat.