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Choco-Lowfat Muffins

1 1/2 c all-purpose flour
3/4 c granulated sugar
1/4 c cocoa or Dutch process cocoa
2 tb baking powder
1 tb baking soda
1/2 tb salt
2/3 c vanilla lowfat yogurt
2/3 c skim milk
1/2 tb vanilla extract
Powdered sugar (optional)

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

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