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Chocolate Yogurt Muffins

1 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR 
1/3 c HODGSON MILL MILLED FLAX SEED 
1/2 c cocoa 
2 tsp baking powder
1/2 tsp salt 
3/4 c sugar 
1 c fat free vanilla yogurt 
1/4 c vegetable oil 
1/4 c milk 
1/2 c chopped nuts

Preheat oven to 400 degrees F. Line 12 muffin cups* with paper liners or grease.

In a large bowl, blend dry ingredients together. In another bowl, blend yogurt, oil, and milk. Add nuts to dry ingredients and pour in liquid stirring until just blended.

Spoon batter into prepared muffin cups filling about 2/3 full. Bake at 400 degrees F. for 18 - 20 minutes or until done.

Yields 12 muffins using a regular size 12 muffin pan.

Makes 12 muffin. Each serving muffin: 161 calories; 3 g dietary fiber; 18 g carbohydrates; 5 g protein; 10 g fat (1 g saturated fat); less than 1 mg cholesterol; 179 mg sodium.

*To make mini-muffins use 4 pans of 12 mini-muffins each. The recipe will make 48 mini-muffins. Baking Time: 8 - 10 minutes.