Yogurt Muffins
Yield
1 batchPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 1 | cup |
yogurt, plain
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
honey
or molasses |
|
| 1 | cup |
whole-wheat flour
|
|
| ½ | cup |
chickpea (garbanzo) flour
null |
* |
| ½ | teaspoon |
sea salt
optional |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | cup |
raisins, seedless
optional |
|
| ¼ | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 237 | ml |
yogurt, plain
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
honey
or molasses |
|
| 237 | ml |
whole-wheat flour
|
|
| 118 | ml |
chickpea (garbanzo) flour
null |
* |
| 2.5 | ml |
sea salt
optional |
|
| 1E+1 | ml |
baking powder
|
|
| 59 | ml |
raisins, seedless
optional |
|
| 59 | ml |
nuts
chopped, optional |
|
Directions
Preheat oven to 375℉ (190℃).
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℉ (190℃). until done.
