Choco-Lowfat Muffins

What you need:

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup granulated sugar
1/4 cup sugar substitute
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup low-fat vanilla soy yogurt
2/3 cup nondairy milk (I use soy)
1/2 teaspoon vanilla extract
1/3 cup carob chips

What you do:

1. Preheat oven to 400ºF and line muffin cups with paper baking cups. In a medium bowl, stir together the flours, vegan sugars, cocoa, baking powder, baking soda and salt.
2. Stir in the soy yogurt, milk and vanilla extract, add chips just until combined. Do not beat. Fill the muffin cups 2/3 full with batter.
3. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Serve warm.
Cover and store at room temperature, or freeze in an airtight container for longer storage. A little over 100 calories a piece.

Preparation Time:

Cooking Time:

Servings: