Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 'cream'together butter and syrup. beat egg whites until stiff, and egg yolks to make a creamy consistancy. add egg yolks to syrup mix, along with all other ingredients except egg whites. mix well, adding however much cocoa you desire. fold in egg whites. preheat moderate oven. lightly coat muffin tin (greased or non-stick) with cocoa dust (unless using paper patty pans). spoon in mixture and bake 20 minutes.

Target recipe: heat oven to 350°f line muffin cups (2-1/2 inches in diameter) with paper bake cups. stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. do not beat. fill muffin cups 2/3 full with batter. bake 15 to 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.