2 eggs
1 cup milk
1 cup sliced almonds
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup vegetable oil
1/2 cup chocolate syrup
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup vegetable oil
1/4 cup white sugar
1/2 teaspoon vanilla extract
Beat eggs with milk in small bowl two at a time. Stir in almonds and 2 cups whole wheat flour. Stir in baking powder, baking soda, oil and chocolate syrup. Mix until smooth. Gradually beat in the vegetable oil. Sift together the flour, baking powder, baking soda and vegetable oil; stir into the egg mixture. Fold in chocolate syrup and vanilla extract. Drop batter by teaspoonfuls onto ungreased muffin cups, or liners.
Bake in preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes or until a toothpick inserted into center of muffin comes out clean. Serve warm.