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'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.
Servings: 14 muffins
Choco-Lowfat Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diet; Healthy; Low Fat
The History of Recipes
Food historians have tracked the existence of recipes far back into ancient history, at least as far as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language describing the baking 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. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef describes how the Roman cooks were skilled in the use of many herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. As our culinary historical trip moves to more modern times there were two interesting books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that we all know today, but instead recipes for the types of meals prepared by the cooks of the rich people of those days. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including spices such as rosemary and coriander. The introduction of these new herbs and spices caused an eruption in cookery books, the majority of which are now in private libraries. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Choco Lowfat Muffins recipe.
