Choco-Low-Fat Muffins

Name: Choco-Low-Fat Muffins | Recipes
Prep time: 15 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 1-1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa; 2 tsps baking powder; 1 tsp baking soda; 1/2 tsp salt; 2/3 cup yogurt, lowfat, vanilla; 2/3 cup nonfat milk; 1/2 tsp vanilla extract; powdered sugar (optional)

Details

Time: 45 minutes
Skill Level: Beginner
Yields: 12 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 & Directions

Prep Time: 15 minutes
Bake Time: 18 minutes
Cool Time: 10 minutes

Ingredients

1-1/2 cups

all-purpose flour
3/4 cup

granulated sugar
1/4 cup

HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2 tsps

baking powder
1 tsp

baking soda
1/2 tsp

salt
2/3 cup

yogurt, lowfat, vanilla
2/3 cup

nonfat milk
1/2 tsp

vanilla extract
powdered sugar (optional)

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

2-1/2 inch muffin cup tin

paper muffin cups

mixing bowl

measuring cups

rubber scraper

wire rack

Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

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.

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.

Additional questions?

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