Low-Fat Chocolate Muffins

photo by Redsie



- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
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 non-fat vanilla yogurt
- 2⁄3 cup nonfat 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 nonstick cooking spray; fill two-thirds full.
- Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.
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Reviews
-
Simply marvelous. I made 6 muffins and popped 5 in the freezer hoping to keep myself from eating all of them. I used 1 tbsp of sugar and made up the rest of the 3/8 cup that it ask for with Splenda. They raise beautifully, in fact the batter was so fluffy I wasn't sure that I was going to get it all in the 6 cups! Aside from using the Splenda I wouldn't change a thing. Mine were start pulling things out the cupboard to out of the oven in 20 mins! This one is a real keeper, Thank you Reds.
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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