Yogurt muffins
1 batch
Ingredients
| Quantity | 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) |
Directions
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