Ingredients: 3/4 cup all purpose flour,3/4 cup whole wheat flour,1 cup sugar,1/2 cup baking cocoa (regular or dark chocolate),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 (I used 1 tablespoon, because I wanted to enhance the vanilla flavor),1/2 cup semisweet chocolate chips
Instructions:
- Preheat oven to 400 degrees.
- Remove yogurt and milk from fridge to let them come closer to room temperature. Grease muffin pan with cooking spray.
- Sift together flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk in sugar. With your hands, make a well in the center of the dry ingredients.
- Add yogurt, milk, vanilla, and chocolate chips. Fold ingredients together with a spatula or wooden spoon, just until moistened and all dry ingredients have been incorporated. (You don't want to mix too much).
- Spoon batter into muffin cups – technically 2/3 full but my batter was almost at the top of each cup and they were fine.
- Bake for 15 to 20 minutes or until a toothpick comes out clean.
- Let cool for at least five minutes in the pan before removing and cooling on racks.
- These muffins should keep well for a few days after baking…just pop them in the microwave for 15 seconds or so and they get all gooey and melty…ooh la la.
- Approximate nutrition info: 1 muffin = 138 calories, 0 grams of fat, 1 mg of cholesterol, 258 mg sodium, 29 grams of carbohydrates, 1 gram of fiber, 3 grams of protein.
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