Serves: 5
Total Calories: 766
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 1/4 cups unbleached flour
1/4 cup light brown sugar
6 tablespoons unsweetened cocoa
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups milk
1/2 cup sour cream
1/4 cup canola oil
1 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract
GOODIES
3/4 cup mini semisweet chocolate chips
TOPPING
1/2 cup sliced almonds

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and stir to combine.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of sliced almonds, taking care to sprinkle them evenly over each cup.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 766
Calories from Fat: 301

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