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A lowfat chocolate muffin
that's moist and yummy? YES!!! Time to do the happy dance!!!
Choco-Lowfat
Muffins
- 1 1/2 cups all-purpose
flour
- 3/4 cup granulated sugar
- 1/4 cup HERSHEY'S Cocoa
or HERSHEY'S SPECIAL DARK Cocoa
2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vanilla lowfat
yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
Powdered sugar (optional)
- Heat oven to 400°F
(205°C). 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 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.
Makes 14 muffins.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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