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Choco Lowfat Muffins

1 1/2 Cups all-purpose flour
1/2 Cup turbinado sugar and Succant
1/4 Cup unsweetened cocoa powder regular or European style
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
2/3 Cup nonfat vanilla yogurt
2/3 Cup soy milk
1/2 Teaspoon vanilla extract
1/4 Cup semi-sweet chocolate chips - my addition


Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract and chocolate chips just until combined. Do not beat. Fill the muffin cups 2/3 full with batter.


Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage.


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