Even if you have family members who aren’t particularly fond of low-fat foods, these muffins will win them over. You can freeze them, too.
—MONA KRUSE MILAN, IL
PREP: 10 MIN. • BAKE: 15 MIN. + COOLING • MAKES: 1 DOZEN
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
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 extract
Confectioners’ sugar, optional
1. In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full.
2. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners’ sugar if desired.
PER SERVING 128 cal., trace fat (trace sat. fat), 1 mg chol., 258 mg sodium, 29 g carb., 1 g fiber, 3 g pro. Diabetic Exchange: 2 starch.