Choco lowfat muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¾ | cup | Granulated sugar |
| ¼ | cup | Unsweetened cocoa powder; regular or European style |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Vanilla yogurt; nonfat |
| ⅔ | cup | Skim milk |
| ½ | teaspoon | Vanilla extract |
| Powdered sugar; optional | ||
Directions
Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract just until combined. Do not beat. Fill the muffin cups ⅔ full with batter.
Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Sprinkle powdered sugar over the tops of the muffins, if desired.
Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage.
Recipe by: Hershey's Light & Luscious Desserts Posted to fatfree digest by Kathleen <schuller@...> on Aug 25, 1998, converted by MM_Buster v2.0l.