1 1/2 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup hershey's cocoa or hershey's european style cocoa
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
2/3 cup vanilla lowfat yogurt
2/3 cup skim milk
1/2 teaspoon vanilla extract
confectioners' sugar (for dusting, optional)

Preheat oven to 400°F.

Line muffin cups (2-1/2 inch 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 extract 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.

Makes about 1 dozen muffins.