Monday, December 2, 2013
Cocoa and coffee yogurt chocolate muffins
1 1/3 cups whole wheat flour
3/4 cup cocoa (I used Equal Exchange, which is a bit pricey)
1 teaspoon baking powder
1 heaping teaspoon baking soda (the little extra is to combat the yogurt's acidity)
1/2 teaspoon salt
1/2 cup sugar
2 squares unsweetened chocolate chopped coarse
(these are just to add some chocolate chunks to the muffins)
Mix above thoroughly.
1/3 cup grape seed oil or unsweetened apple sauce
1 four ounce cup non-fat coffee yogurt (NO MILK! -doesn't need it!)
1/8 cup egg substitute
1 teaspoon vanilla extract
Mix this up and add to dry ingredients, spoon mix.
350 degree oven, lower rack.
Spoon into a lightly oiled muffin pan and bake for 20 minutes. Makes 12.