Don't be fooled by all the healthy ingredients - these muffins are good for curing chocolate cravings too! The wholemeal flour, linseed wheatgerm and pumpkin will make you feel good about it!
1 cup (125g) wholemeal flour
3/4 cup (90g) ground linseed
1/2 cup (60g) wheatgerm
1 teaspoon bi carb soda
1 1/2 teaspoons baking powder
1/2 cup (60g) cocoa powder
1 tablespoon ground cinnamon
1/2 cup (90g) dark cooking chocolate chips
1 cup (250ml) low-fat buttermilk
3/4 cup pumpkin, boiled and mashed
1 cup (170g) brown sugar
1 teaspoon vanilla essence
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Directions Preparation:15min › Cook:30min › Extra time:45min › Ready in:1hour30min
Preheat an oven to 200 degrees C. Grease a 12 whole muffin tray or line with patty cups/muffin cases.
Combine flour, linseed, wheatgerm, bi carb soda, baking powder, cocoa powder, cinnamon and chocolate chips in a large bowl. In another bowl, whisk 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 centre of a muffin comes out clean: about 20 to 30 minutes.
Used different ingredients.
I couldn't find canned pumpkin puree in the store so I cooked some sweet potato and mashed it instead. I added a bit of water to it because was more solid than the canned pumpkin puree. I have used canned sweet potato pie filling successfully too. - 10 Jun 2010
We tried this about 3 months ago and I have made it every week since! Only problem is finding pumpkin puree outside of the Thanksgiving Holiday time. Look around. I found some in April that is probably leftover from the holiday. Bought 6 cans of it to get us through to this Thanksgiving!! - 10 Jun 2010