Choco-Lowfat Muffins

These low-fat chocolate muffins are easy to bake and they taste great too, thanks to your choice of either HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa. Sprinkle with powdered sugar for an extra-sweet touch.

SKILL LEVEL

beginner

Ingredients

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	5
Total Fat	0 g	0% DV
Saturated Fat	0 g	0% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	190 mg	8% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	14 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	25% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

14 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

25% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	130
Calories from Fat	5
Total Fat	0 g	0% DV
Saturated Fat	0 g	0% DV
Trans Fat	0 g
Cholesterol	0 mg	0% DV
Sodium	190 mg	8% DV
Total Carbohydrates	27 g	9% DV
Dietary Fiber	1.0 g	4% DV
Sugars	14 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	25% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

130

Calories from Fat

Total Fat

0 g

0% DV

Saturated Fat

0 g

0% DV

Trans Fat

0 g

Cholesterol

0 mg

0% DV

Sodium

190 mg

8% DV

Total Carbohydrates

27 g

9% DV

Dietary Fiber

1.0 g

4% DV

Sugars

14 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

25% DV

Iron

8% 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.

Choco-Lowfat Muffins

Ingredients

Directions

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