Mary & Martha's Kitchen Recipe

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Yogurt Muffins Recipe 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

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<h1>Yogurt Muffins</h1> <h2>Recipe</h2><p> <P>2 Eggs; lightly beaten <P>1 c Plain yogurt <P>2 tb Oil <P>1/4 c Honey or molasses <P>1 c AM Whole Wheat Flour <P>1/2 c AM Garbanzo Flour <P>1/2 ts Sea salt (optional) <P>2 ts Non-alum baking powder <P>1/4 c Raisins (optional) <P>1/4 c Chopped nuts (optional) <P>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. <P>Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias <div><a href='http://www.maryandmarthaskitchen.com/Yogurt_Muffins/28389/' title='Yogurt Muffins Recipe'>Yogurt Muffins Recipe</a></div>

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