yogurt muffins
- Categories
- Breads
- Yield
- 1 batch
| Measure | Ingredient |
|---|---|
| 2 | Eggs; lightly beaten |
| 1 cup | Plain yogurt |
| 2 tablespoons | Oil |
| ¼ cup | Honey or molasses |
| 1 cup | AM Whole Wheat Flour |
| ½ cup | AM Garbanzo Flour |
| ½ teaspoon | Sea salt (optional) |
| 2 teaspoons | Non-alum baking powder |
| ¼ cup | Raisins (optional) |
| ¼ cup | Chopped nuts (optional) |
Preheat oven to 375 F.
Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins ⅔ full. Bake 20 minutes at 375 F. until done.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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