Melt the butter and sugar in a pan over a low heat.
100 g unsalted butter, 120 g light muscovado sugar
Whisk the dry ingredients together in a large bowl to ensure there are no lumps and everything is well mixed.
180 g wholemeal flour, 40 g rye flour, 20 g cocoa powder, 1 ½ tsp baking powder
Stir in the chocolate and nuts.
25 g hazelnuts, 80 g mixed nuts, 50 g white chocolate chips, 50 g dark chocolate chips
Make a well in the middle and add the sugar mixture together with the eggs, yoghurt and Baileys.
2 eggs, 140 ml natural yoghurt, 30 ml Baileys cream liqueur
Stir from the inside out until everything is just combined.
Divide the mixture between 24 mini silicone muffin moulds, filling them almost to the top.
Bake at 180℃ (350℉, Gas 4) for ten minutes, then turn the oven down to 150℃ (300℉, Gas 2) for a further ten minutes when the cakes should be well risen and firm to the touch.
Allow the cakes to rest for a few minutes in the moulds, then turn out onto a wire rack to cool.
Notes
Can make 12 regular sized muffins instead of 24 mini cakes.Adapted from Henk's recipe for Chocolate Nut Muffins.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.