Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: heat oven to 375°f 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, margarine, almond extract and egg; blend just until dry ingredients are moistened. fold in vanilla and milk chocolate chips and almonds. fill greased muffin cups 3/4 full. bake at 375f for 15 to 20 minutes or until toothpick inserted in center comes out clean. cool 3 minutes; remove from pan. serve warm or cool. * to substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup. high altitude -- above 3500 feet: no change.

Target recipe: in a mixing bowl beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. add about half of the flour, the brown sugar, granulated sugar, eggs, vanilla, and baking soda. beat mixture until thoroughly combined. beat in the remaining flour. stir in chopped white chocolate, semisweet chocolate pieces, and chopped nuts. drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. bake in a 375 degree f oven for 8-10 minutes or until edges are light brown.