Yogurt Muffins

2 Eggs; lightly beaten

1 c Plain yogurt

2 tb Oil

1/4 c Honey or molasses

1 c AM Whole Wheat Flour

1/2 c AM Garbanzo Flour

1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

1/4 c Raisins (optional)

1/4 c 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