Choco-Lowfat Muffins Recipe
Ingredients
| 1 1/2 cups | all-purpose flour (375 mL) |
| 3/4 cup | granulated sugar (175 mL) |
| 1/4 cup | HERSHEY'S Cocoa (50 mL) |
| 2 tsp | baking powder (10 mL) |
| 1 tsp | baking soda (5 mL) |
| 1/2 tsp | salt (2 mL) |
| 2/3 cup | lowfat vanilla yogurt (150 mL) |
| 2/3 cup | nonfat milk (150 mL) |
| 1/2 tsp | vanilla extract (2 mL) | Icing sugar (optional) |
Directions
- 1. Preheat oven to 400°F (200°C). Line 14 muffin cups with paper liners; set aside.
2. Stir flour with sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add yogurt, milk and vanilla extract; stir until just combined. Fill each muffin cup 2/3 of the way full with batter.
3. Bake for 15 to 20 minutes or until a tester comes out clean when inserted into the centre of a muffin. Remove muffins from pan and sprinkle with icing sugar (if using). Serve warm.
Makes 14 muffins.
Note:
� Completely cooled muffins can be stored in an air-tight container at room temperature or frozen.
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