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.

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.