Ingredients
1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup hershey's cocoa or hershey's europe, an style cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup vanilla lowfat yogurt
2/3 cup skim milk
1/2 tsp vanilla extract
1 powdered sugar (opt)
Directions
Heat oven to 400 degrees F. 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.
NUTRITIONAL INFORMATION PER MUFFIN: 100 calories; 2 grams protein; 22
grams carbohydrates; 1 gram fat; 0 milligrams cholesterol; 200
milligrams sodium; 45 milligrams calcium.
From: Michael Orchekowski Date: 30 Apr 94
Servings: 14 muffins
Chocolate Low Fat Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Diet
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient recipes were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius informs us how the chefs of Roman times made use of many spices and herbs, including many that are still in use today for example basil, fennel and dill. In the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cooking, including parsley and basil. The introduction of these new herbs and spices caused an explosion in recipe manuscripts, most of which are now in private cookery archives. Over the following few centuries, the upper-class families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. By the arrival of the twentieth century, cookery publications were in high demand, mostly due to more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Chocolate Low Fat Muffins recipe.
