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