Chocolate low fat muffins

Yield: 14 Muffins

Measure Ingredient
1½ cup All-purpose flour
¾ cup Granulated sugar
¼ cup HERSHEY'S cocoa or HERSHEY'S European Style cocoa
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
⅔ cup Vanilla lowfat yogurt
⅔ cup Skim milk
½ teaspoon Vanilla extract
Powdered sugar (opt)

Heat oven to 400 degrees F. Line muffin cups (2½" in diameter) with paper bake cups. In medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined. Do not beat.

Fill muffin cups ⅔ full with batter. Bake 15-20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.

NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22 grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200 milligrams sodium; 45 milligrams calcium.

From: Michael Orchekowski Date: 30 Apr 94

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