Another from More Muffins by Barbara Albright & Leslie Weiner. The description for these said they had a "rich deep chocolate flavor", and I just couldn't resist that!!  They came out pretty good. I think next time I'm going to try a bit of finely chopped dried fruit such as dried cherries, cranberries, or even apricots. There's really not much that doesn't go well with chocolate! 
Cocoa Muffins
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened nonalkalized cocoa powder (I don't know what nonalkalized cocoa is, but I used Hershey's)
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 c fat-free buttermilk, at room temperature (I used soy milk with 1 T + 3/4 tsp apple cider vinegar)
1/4 c canola oil (I used unsweetened applesauce)
2 large eggs whites (at room temperature), lightly beaten
1 1/2 tsp vanilla
1 T. confectioners' sugar (I only used 1/2 T.)
1. Preheat oven 375 F. Lightly coat twelve 2 5/8" x 1 1/8" (about 3 oz.) muffin cups with nonstick cooking spray.
2. In a large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg whites, & vanilla until blended. Make a well in center of dry ingredients; add milk mixture & stir just to combine.
3. Spoon batter into prepared muffin cups. Bake for 15-20 min., or until a toothpick inserted in center of one muffin comes out clean.
4. Remove muffin pan to wire rack. Cool for 5 min before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
Nutrition info per muffin: (before my changes)
175 calories
29 grams carbohydrate
4 grams protein
5 grams fat
Trace cholesterol
189 milligrams sodium
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Cocoa Muffins
