The (in)famous Choco-Lowfat Muffins recipe is from Hershey's, though I didn't use anything from Hershey's, the cocoa powder I used wasn't even the one shown on the picture. I bought the Nestle but I ended up using whatever I have in the pantry, some brand Jin bought from BJ's (it's not what you thought, it's Beverley Jean).
Here is the cut-n-paste recipe from Hershey's I repost here, my own comments in red:-
QUOTE
Ingredients:
- 1-1/2 cups all-purpose flour (I used whatever in the pantry, whole wheat flour, tasted too healthy and weird?)
- 3/4 cup granulated sugar
- 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa (some brand from BJ's, doesn't bother me)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup vanilla lowfat yogurt
- 2/3 cup nonfat milk
- 1/2 teaspoon vanilla extract
- Powdered sugar(optional)
- (NO EGGS, NO OIL as one of the commenters from mad dog's original post pointed out .... I wonder if it would taste any better if say 2 eggs and oil are added ...)
Directions:
1. Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter, I used 3-1/2 inches) with paper bake cups.
2. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
3. Bake 15 to 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. 14 muffins. (I made only eight I think)
Here is my setup.
Mix the dry ingredients first. Then add the wet ingredients. Try not to overmix. (I am trying to sound professional you know)
Pour mixed batter into baking cups (lined with baking parchment paper). Put cups on a baking sheet. And slide them into oven. Now grab a beer and watch TV. Or whatever, let the oven do the work.
Voila, after some 18 minutes in a 400F over, the muffins are done.Tasting Test: I was prepared for the worst but they turned out not too bad. They weren't as sweet or chocolate-ty as I would like them but they are definitely edible. Again, I wonder if they would taste any better if I have added eggs, butter and oil ... essentially take the low out of low fat.
[The photographer in me talking: the flash pictures are so so but that's no excuse. Shot with a Nikon D70, with a Nikkor 50mm f1.4 mounted, flash set at manual at 1/16 power. Adjust f-stop and shutter speed by chimping.]
