1 1/4 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup rice bran oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup plain or honey greek yogurt
1 cup fresh or frozen raspberries
1. Preheat oven to 400ºF. Grease or line muffin pan with muffin cases.
2. In a large bowl sift together flour, cocoa powder, sugar, salt and baking powder. Set aside. In another bowl whisk together oil, egg, milk, and vanilla then add to dry ingredients and mix until moistened.
3. Fold yogurt into batter along with rapsberries. Divide batter among muffin cups filling 3/4 full. Bake 18-22 minutes or until toothpick comes out clean. Let muffins cool then serve & enjoy!
Makes 1 dozen.