- 1-1/2 cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa or dark cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2/3 cups vanilla lowfat yogurt
- 2/3 cup skim milk
- ½ teaspoon vanilla extract
- Powdered sugar (optional)
Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffing cups 2/3 full with batter.
Bake 15 to 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 freezer in airtight container for longer storage.
Makes 14 servings.
Nutritional Analysis per one muffin: Calories 120, Total fat .5gm, Carbohydrates 25gm, Sodium 220mg
Source: Hershey's Kitchens www.hersheys.com
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