1 1/2 c. flour
3/4 c. oil
1 1/4 c. wheat flour
1 c. brown sugar
1/3 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. buttermilk or plain yogurt
1/2 c. brewed coffee
3 lg. eggs
1 tsp. vanilla extract
1 c. chopped walnuts
1 c. (6 oz.) chocolate chips

1. Heat oven to 375 degrees. Lightly grease 18 regular-size muffin cups or line with paper or foil baking cups.

2. Mix flours, sugar, cocoa, baking soda, salt and baking powder.

3. In a large bowl whisk buttermilk, oil, coffee, eggs and vanilla until blended.

4. Stir flour mixture into buttermilk mixture just until blended. Stir in walnuts and chocolate chips.

5. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes until pick inserted near center comes out clean. Remove muffins to wire rack to cool. Makes 18.