Instructions: Heat oven to 400F.

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.

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NOTES : I make these same muffins (which are wonderful). Yes, you can definitely use plain yogurt - thats all I usually have in the house, so thats what I use. I add a little vanilla extract or I make vanilla sugar (put a vanilla
bean in sugar and let sit overnight) and use that. You cant mess these up very easily :) I even add a 1/4 cup of chocolate chips to the recipe. Delish. [Natalie Frankel (Natalie.Frankel@mixcom.com)]

Hi gang. I made Reggies chocolate muffins last night. I made one small change. I added 3/4 cup grated zucchini to the liquid and I decreased the milk (I used light vanilla soy milk) by 1/8 cup. Oh yeah, instead of vanilla yogurt, I used strawberry as that is all I had. The muffins turned out great. Very moist. ["Taylor, Tamara"

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