2 c. flour
1/2 c. firmly packed brown sugar
1/4 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1/2 c. butter, melted
1/2 tsp. almond extract
1 egg
1/2 c. vanilla milk chips
1/2 c. milk chocolate chips
1/4 c. chopped slivered almonds

Heat oven to 375 degrees. Grease 18 muffin cups. In large bow combine flour, brown sugar, cocoa, soda and salt; blend well. Add buttermilk, butter, almond extract and egg; blend just until dry ingredients are moistened. Fold in chips and almonds.

Fill greased muffin cups 3/4 full. Bake at 375 degrees for 15-20 minutes or until toothpick in center comes clean. Cool 3 minutes. Remove from pan.