POWERED BY
Print

Yummy Chocolate Muffins

Can chocolate be waistline-friendly? Sure thing, as Tammy Ward of Bokoshe, Okla. proved with this treat that won honors in Quick & Simple's Best Low-Cal Recipes contest

INGREDIENTS conv. chart U.S. Metric

1.5 cup(s) flour
.75 cup(s) sugar, may substitute Splenda
.25 cup(s) (Dutch-process) cocoa
.5 cup(s) (mini ) chocolate chips
2.25 teaspoon(s) baking powder
.5 teaspoon(s) salt
.75 cup(s) (light) vanilla yogurt
.75 cup(s) skim milk
.5 teaspoon(s) (pure) vanilla extract

DIRECTIONS

  1. Preheat oven to 400ºF. Line a 12-cup muffin tin with paper muffin cups and coat cups lightly with nonstick cooking spray.
  2. In a large bowl, whisk together first six ingredients. Add remaining ingredients; stir gently with a wooden spoon or spatula just until evenly moistened.
  3. Divide batter evenly into muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
yummy chocolate muffins
Photo: Theresa Raffetto

COOKING INFO

Serves 12
Increase serving Decrease serving
Yield 12 servings
Prep Time 5
Cook Time 20

(Cooking times may vary)
Total Time 25
Oven Temp --
Edit serving size

Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)

Calories 150
Total Fat 3g
Saturated Fat 1g
Cholesterol 1mg
Sodium 215mg
Total Carbohydrate 31g
Dietary Fiber --
Sugars --
Protein 3g
Calcium --
REVIEWS

SPECIAL OFFERS: