Double Chocolate Muffins

• 1 1/2 cup flour, all-purpose
• 1/2 cup sugar
• 1/4 cup cocoa powder unsweetened, regular or european style
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 23 cups yogurt nonfat, vanilla
• 23 cups milk skim
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips (semi-sweet)
• 1 x powdered sugar (optional)

1. Preheat oven to 400F (200C).
2. Line muffin cups with paper baking cups.
3. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt.
4. Stir in the yogurt, milk and vanilla extract just until combined.
5. Do not beat.
6. Fold in chocolate chips until evenly distributed.
7. Divide the batter evenly among the muffin cups.
8. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly in the pan on wire racks.
10. Remove from the pan.
11. Dust with powdered sugar over the tops of the muffins, if desired.
12. Serve warm.
13. Cover and store at room temperature, or freeze in an airtight container for longer storage.

flour, sugar, cocoa powder, baking powder, baking soda, salt, yogurt nonfat, milk, vanilla, chocolate chips, powdered sugar

Taken from recipeland.com/recipe/v/double-chocolate-muffins-1713 (may not work)