• 1-3/4 cups all purpose flour
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. salt (optional)
• 1/4 tsp. baking soda
• 1 cup skim milk, room temperature
• 1/4 lb. unsalted butter, melted and cooled
• 1 egg, lightly beaten
• 1 tsp. vanilla extract
• 1/2 cup homestyle raspberry spread

Preheat oven to 375°F. Coat a 12-muffin pan with nonstick cooking spray and set aside. Combine first 6 ingredients in a bowl and set aside. Combine milk, butter, egg and vanilla in another bowl and mix thoroughly. Form a well in the center of dry ingredients. Stir milk and egg mixture into dry ingredients until just combined. Spoon batter into prepared muffin pan. Bake 20-25 minutes or until tester comes out clean when inserted in center. Cool muffins in pan on a wire rack 5 minutes before turning out. Serve with raspberry spread.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 350, fat 13.1g, 33% calories from fat, cholesterol 55mg, protein 5.5g, carbohydrates 55.1g, fiber 3.5g, sugar 31.9g, sodium 47mg, diet points 7.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.1, Fat: 2.4, Sugar: 2.1, Very lean meat protein: 0.0

  view detailed nutritional information