Choco-Lowfat Muffins Recipe
SKILL LEVEL : BeginnerPREP TIME : 10 Minutes
|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)|
- 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.
� Completely cooled muffins can be stored in an air-tight container at room temperature or frozen.