This is a terrific, hearty, chocolaty muffin treat! We really enjoyed these, they work for a breakfast treat, or a quick snack. They are dense, and the little mini-chocolate chips are like little hidden treasures inside the muffin. These are not "cake" like at all - between the whole wheat flour, flax seed, and wheat germ they are definitely almost like chocolate bran muffins. I enjoy packing these up for breakfast, or wrapping and freezing to pull out for snacks later on. The go great with a big glass of milk.
I followed the recipe exactly as written, baked for 20 minutes, and thought they came out really good!
Irresistible Double Chocolate Muffins by Fiestaqueen on AllRecipes.com
1 cup whole wheat flour
3/4 cup ground flax seed
1/2 cup wheat germ
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup cocoa powder
1 tablespoon ground cinnamon
1/2 cup miniature semisweet chocolate chips
1 cup low-fat buttermilk
3/4 cup pumpkin puree
1 cup brown sugar
1 teaspoon vanilla extract
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
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