Double Chocolate Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup whole wheat flour3/4 cup ground flax seed1/2 cup wheat germ1 teaspoon baking soda1 1/2 teaspoons baking powder1/2 cup cocoa powder 1 tablespoon ground cinnamon 1/2 cup miniature semisweet chocolate chips1 cup low-fat buttermilk3/4 cup pumpkin puree1 cup brown sugar1 egg1 teaspoon vanilla extract
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 24
DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 24 small muffin cups, or line with paper muffin liners.
2. 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.
3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user RETRO369.
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 24
DIRECTIONS:
1. Preheat an oven to 400 degrees F (200 degrees C). Grease 24 small muffin cups, or line with paper muffin liners.
2. 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.
3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user RETRO369.
Nutritional Info Amount Per Serving
- Calories: 115.3
- Total Fat: 3.5 g
- Cholesterol: 9.5 mg
- Sodium: 104.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.5 g
- Protein: 3.5 g
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