Email to Brenda      

Recipe Categories: bla143's HOME PAGEAPPETIZERS BBQ BEVERAGES BIRDFEEDING BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES COOKINGFORTWO CROCKPOT DESSERTS DIABETIC EmergencyPreparedness FISHandSEAFOOD FRUIT GOURMET HealthTips ICECREAM JAMSandJELLIES LowCarb LOWFAT LUNCHBOX MAINDISH MARINADES MealMenus MEATS NutritionHealth NUTS OldFashioned PASTA PASTRIES PIZZA POTATOES PRESERVED QUICKEASY SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIPS VEGETABLES VEGETARIAN

Chocolate Lowfat Muffins




Source of Recipe


Hershey's Kitchen


List of Ingredients





3/4 cup granulated sugar
1 teaspoon baking soda
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup Hershey's Cocoa or Hershey's Dutch Processed Cocoa
2 teaspoons baking powder
2/3 cup vanilla lowfat yogurt

Recipe



Heat oven to 400°F. Line muffin cups 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 muffin 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 freeze in airtight container for longer storage.