2 c. flour
1/2 c. brown sugar, packed
1/4 c. unsweetened 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 or 3 oz. white baking bar
1/2 c. chocolate chips
1/4 chopped slivered almonds

Heat oven to 375 degrees. Grease 18 muffin cups. Lightly spoon flour into measuring cup; level off. In large bowl combine flour, brown sugar, cocoa, baking soda and salt. Blend well.

Add buttermilk, butter, almond extract, and egg. Blend just until dry ingredients are moist. Fold in vanilla and milk chocolate chips and almonds. Fill greased cups 3/4 full.

Bake at 375 degrees for 15-20 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan. Serve warm or cool.

TIP: Buttermilk substitute - 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.