Low-Fat Chocolate Muffins
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
SERVINGS
|
12
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup baking cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup fat-free vanilla yogurt
- 2/3 cup fat-free milk
- 1/2 teaspoon vanilla extract
- Confectioners' sugar, optional
DIRECTIONS
In a bowl, combine the first six ingredients. Stir in yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dish with confectioners' sugar if desired. Yield: 1 dozen.