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Home > Recipes > Choco-Lowfat Muffins

Choco-Lowfat Muffins Recipe

Choco-Lowfat Muffins
  • Beginner

Find Similar Recipes:

Muffins x Beginner x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Skill Level:
Beginner

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Nutrition Information

Serving Size: 1 muffin
Servings per Recipe: 14

  Amount Per Serving %DV *
Calories 100 -
Calories from Fat 5 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 240mg 10% DV
Total Carbohydrates 22g 7% DV
Dietary Fiber 1g 0% DV
Sugars 13g -
Protein 2g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 teaspoons baking powder
  • Powdered sugar (optional)
  • 1 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 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

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. 14 muffins.

Nutritional Information per serving:

Serving Size: 1 muffin (1/14th of recipe), Calories: 100, Calories from Fat: 5, Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 240mg, Total Carbohydrate: 22g, Dietary Fiber: 1g, Sugars: 13g, Protein: 2g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 6%DV*, Iron: 4%DV*

*%DV = % Daily Values are calculated based on a 2000 calorie diet

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  • 2 stars

    1/10/2010

    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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