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Low-Fat Chocolate Muffins Recipe

Read Reviews (9)
3.91 9
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"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."
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 12 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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

Nutritional Facts

1 muffin equals 128 calories, trace fat (trace saturated fat), 1 mg cholesterol, 258 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Directions

  1. In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full.
  2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired. Yield: 1 dozen.
Originally published as Low-Fat Chocolate Muffins in Quick Cooking May/June 2002, p45

Nutritional Facts

1 muffin equals 128 calories, trace fat (trace saturated fat), 1 mg cholesterol, 258 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.

Reviews for Low-Fat Chocolate Muffins(9)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 9, 2013

I am baffled by this rating. Not only was the texture weird and rubbery, but there was absolutely NO flavor. I even put choc. chips in and this did not help at all. My husband usually eats the new things I make that I don't like, but even he spit it out. Ick.

MY REVIEW
Reviewed Aug. 30, 2012

I made these,and liked the flavor, lil dense, and muffins stuck to paper liners,but good.

MY REVIEW
Reviewed Mar. 1, 2012

Even using low fat yogurt and milk instead of fat free, it came out to only 3 WW points plus, and still at its heart just a delicious muffin! I'm rather amazed. What a find!

MY REVIEW
Reviewed Dec. 17, 2011

I add a few chocolate chips to please my young daughter's sweet tooth. They also freeze well.

MY REVIEW
Reviewed Oct. 30, 2011

In addition to the lowfat quality, I also made these muffins with reduced sugar. I used 1/3 c Splenda brown sugar and 1/3 cup nonfat dry milk instead of the sugar and added an extra 1/2 t of baking soda. I made them extra appealing to my family by adding chopped walnuts to the batter, not chocolate chips. We ate them virtually guilt free!!

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