Prep 10 mins
Cook 20 mins
I love how they smell when they are baking in the oven:) (WW 2pts)
- 1 1⁄2 cups flour
- 3⁄4 cup sugar
- 1⁄4 cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup nonfat yogurt (vanilla or plain)
- 2⁄3 cup skim milk
- 1⁄2 teaspoon vanilla
- Mix dry ingredients.
- Stir in yogurt, milk and vanilla.
- Mix just until combined and moistened.
- Spray muffin pan with Pam.
- Divide batter evenly in 12 muffin cups.
- Bake at 400 for 15-20 minutes.
Pretty good. I used 1/4 cup of soy flowr for some of the total flour content. Added 4 T of oat bran, and used a heaping tablespoon of lt sour cream for some of the nonfat yogurt. I used 1/3 cup buttermilk for some of the total milk. And why not 1 tsp of vanilla? Comes out well!
Not at all what I expected. Weird consistancy. I wouldn't make them again.
These were a fabulous muffin. I loved them the first time I made them but wasn't quite as happy the second time until I realized the issue! They need to be slightly undercooked to be really tender. They get rubbery quick so be sure not to overcook them. But they were excellent as a chocolate treat and I have given the recipe to my friends who have kids who are allergic to eggs.