Chocolate Muffins

• 1 12 cups all-purpose flour
• 34 cup granulated sugar or 34 cup Splenda granular, sugar substitute
• 14 cup cocoa
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 23 cup low-fat vanilla yogurt
• 23 cup skim milk
• 12 teaspoon vanilla extract
• powdered sugar (optional)

1. Heat oven to 400 degrees F.
2. Line muffin cups (2 1/2" in diameter) with paper bake cups.
3. In medium bowl, stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt; stir in yogurt, milk and vanilla just until combined.
4. Do not beat.
5. Fill muffin cups 2/3 full with batter.
6. Bake 15-20 minutes or until wooden pick inserted in center comes out clean.
7. Cool slightly in pan on wire rack.
8. Remove from pans.
9. Sprinkle powdered sugar over tops of muffins, if desired.
10. Serve warm.

flour, sugar, cocoa, baking powder, baking soda, salt, lowfat vanilla yogurt, milk, vanilla, powdered sugar

Taken from www.food.com/recipe/chocolate-muffins-323650 (may not work)