Serves: 5
Total Calories: 745
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 cup light brown sugar
1 tablespoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups triple strength coffee cooled
1/4 cup canola oil
1/4 cup butter or margarine, melted
1 large egg
2 teaspoons vanilla extract
GOODIES
3/4 cup mini semisweet chocolate chips
3/4 cup coarsely chopped roasted walnuts

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.

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: 745
Calories from Fat: 378

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