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1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vanilla lowfat yogurt
2/3 cup nonfat milk
1/2 teaspoon vanilla extract
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! :)
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