Serves: 5
Total Calories: 879
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat pastry flour
1 cup whole wheat flour
1/2 cup unbleached flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
WET INGREDIENTS
1 cup warm water
1 cup milk
1/2 cup chunky peanut butter
1/4 cup canola oil
1/4 cup honey
1 large egg
GOODIES
1 1/4 cups semisweet chocolate chips or carob chips

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the chocolate chips and toss to coat.

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: 879
Calories from Fat: 369

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