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Choco-Lowfat Muffins

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium190 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg25% DV
Iron8% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat5
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium190 mg8% DV
Total Carbohydrates27 g9% DV
Dietary Fiber1.0 g4% DV
Sugars14 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg25% DV
Iron8% DV
  • 1/2 teaspoon salt
  • 2/3 cup nonfat milk
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2/3 cup vanilla lowfat yogurt
  • Powdered sugar (optional)
  • 2 teaspoons baking powder

Directions

  • 1. Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
  • 2. 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.
  • 3. 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 about 12 muffins.

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