1-1/2 cups Flour
3/4 cup Sugar
1/4 cup Hershey’s Cocoa
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2/3 cup Vanilla lowfat yogurt
2/3 cup Skim milk
1/2 teaspoon Vanilla extract
Powdered sugar (Optional)
Yield: 12 servings
Heat oven to 400 degrees. Line muffin cups with paper cups, or spray pans. In a medium bowl, stir together flour, 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 INFO PER MUFFIN: 100 calories; 2 gr. protein; 22 gr. carbohydrates; 1 gr. fat; 0 mg cholesterol; 200 mg sodium; 45 mg calcium.