About this recipe:Delicious and good for you too! Don't be fooled by all the healthy ingredients - these muffins are good for curing chocolate cravings too!
1 cup (125g) wholemeal flour
3/4 cup (90g) ground linseed (flax seed)
1/2 cup (60g) wheatgerm
1 teaspoon baking 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
Directions Prep:15min › Cook:30min › Extra time:45min › Ready in:1hr30min
Preheat an oven to 200 degrees C. Grease a 12 whole muffin tray or line with patty cups/muffin cases.
Combine flour, linseed, wheatgerm, baking 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.