Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
2/3 cup vanilla lowfat yogurt
2/3 cup nonfat milk
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.
These are ok. I really liked the batter better than the cooked muffins! ha ha But, really...there are no eggs in the batter so it is safe to eat! Once cooked they do have a slight rubbery texture but the flavor is good. I found that putting a little bit of margarine on the muffin (like a breakfast muffin) made them very good. I guess that takes away from the "low-fat" purpose but...oh well! :)
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!