Yogurt muffins

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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