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Yummy Chocolate Muffins
From Quick and Simple
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
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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 | -- |
Theresa Raffetto
Ingredients
| U.S. | Metric | Conversion chart |
- 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
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper muffin cups and coat cups lightly with nonstick cooking spray.
- In a large bowl, whisk together first six ingredients. Add remaining ingredients; stir gently with a wooden spoon or spatula just until evenly moistened.
- 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.
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