Chocolate Low Fat Muffins Recipe
Yield: 14 MuffinsRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
3/4 cup: Granulated sugar,
1/4 cup: HERSHEYS cocoa or HERSHEYS European Style cocoa,
2 tsp: Baking powder,
1 tsp: Baking soda,
1/2 tsp: Salt,
2/3 cup: Vanilla lowfat yogurt,
2/3 cup: Skim milk,
1/2 tsp: Vanilla extract,
Powdered sugar, opt
Directions:
Heat oven to 400 degrees F. Line muffin cups (2 1/2" in diameter) with
paper bake cups. In medium bowl, stir together flour, granulated
sugar, cocoa, baking powder, baking soda and salt; stir in yogurt,
milk and vanilla just until combined. Do not beat.
Fill muffin cups 2/3 full with batter. Bake 15-20 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.
NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22
grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200
milligrams sodium; 45 milligrams calcium.
From: Michael Orchekowski Date: 30 Apr 94
Source from luhu.jp
paper bake cups. In medium bowl, stir together flour, granulated
sugar, cocoa, baking powder, baking soda and salt; stir in yogurt,
milk and vanilla just until combined. Do not beat.
Fill muffin cups 2/3 full with batter. Bake 15-20 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.
NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22
grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200
milligrams sodium; 45 milligrams calcium.
From: Michael Orchekowski Date: 30 Apr 94
Source from luhu.jp