How to Make Low Fat Cocoa Muffins

These muffins use fat-free yogurt for moisture instead of oil. They're sweet and chocolatey enough to enjoy without frosting. But to give them a more finished look, blend powdered sugar and cocoa powder, and lightly dust or sift over the tops.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup baking cocoa, unsweetened
• 1/2 tsp. instant coffee
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2/3 cup fat-free vanilla yogurt
• 2/3 cup skim milk
• Powdered confectioner's sugar (optional)

1. Grab a large mixing bowl, and sift together (or blend with fork) all dry ingredients: flour, sugar, cocoa, coffee, baking powder and baking soda.
2. Whisk together yogurt and milk, until well blended, in smaller bowl.
3. Add milk mixture to dry ingredients and stir just until mixed. Do not beat batter.
4. Grease 12 muffin cups or use paper liners; fill with batter 2/3 full.
5. Heat oven to 400 degrees. Bake muffins until toothpick inserted in center comes out clean--about 15 to 20 minutes. Remove pan from oven and let cool slightly before moving muffins to cooling rack.

Tips & Warnings

• To dust muffin tops: Stir together 1 tbsp. powdered sugar and 1 tsp. cocoa powder. Sift over muffins before they cool completely.
• For variety, use raspberry-flavored yogurt.
• Use caution when handling hot pans.