Ingredients
Serves: 121 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 egg
1 teaspoon vanilla essence
Preparation
Prep:15 mins | Cook:30 mins | Extra time:45 mins1. Preheat an oven to 200 degrees C. Grease a 12 whole muffin tray or line with patty cups/muffin cases.
2. 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.
3. Bake until a toothpick inserted in the centre of a muffin comes out clean: about 20 to 30 minutes.