Yogurt Muffins

2 Eggs; lightly beaten

1 cup(s) Plain yogurt

2 tablespoon(s) Oil

1/4 cup(s) Honey or molasses

1 cup(s) AM Whole Wheat Flour

1/2 cup(s) AM Garbanzo Flour

1/2 teaspoon(s) Sea salt (optional)

2 teaspoon(s) Non-alum baking powder

1/4 cup(s) Raisins (optional)

1/4 cup(s) 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 2/3 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