Irresistible Double Chocolate Muffins

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup brown sugar 
• 0.5 cup cocoa powder 
• 1  eggs 
• 1 tablespoon ground cinnamon 
• 0.8 cup ground flax seed 
• 1 cup buttermilk low-fat
• 0.8 cup pumpkin puree 
• 0.5 cup semi chocolate chips miniature
• 1 teaspoon vanilla extract 
• 0.5 cup wheat germ 
• 1 cup flour whole wheat

Equipment

• bowl
• oven
• toothpicks
• muffin liners

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 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.