Serves: 5
Total Calories: 1,716
Yield: 12 Muffins

DRY INGREDIENTS
1 1/4 cups whole wheat flour
1 1/4 cups unbleached flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup sugar
WET INGREDIENTS
1 1/2 cups buttermilk
1/2 cup water
2 large egg whites
3 teaspoons vanilla extract
GOODIES
3 tablespoons unsweetened cocoa
1/4 cup coarsely chopped semi-sweet chocolate chips
TOPPING
Coffee Icing

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl, and then evenly divide the mixture into two separate bowls. Add the goodies to one of the bowls and stir to combine.

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

4. In a greased or papered muffin tin, spoon one scoop of the chocolate batter and one scoop of vanilla batter into each cup. Use all the batter for 12 muffins. With a knife, gently swirl the batters in each cup to marbleize.

5. Bake for 15 to 20 minutes.

6. While the muffins bake, prepare the icing.

7. Cool the muffins at least 10 minutes before removing from the tin. Allow them to further cool to room temperature before adding the icing.

Nutritional Facts:

Serves: 5
Total Calories: 1,716
Calories from Fat: 826

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