Friday, August 11, 2017

Yogurt Muffins

Ingredients:
⅔  c. White Mountain Foods Bulgarian Yogurt
1½ c. unbleached flour
¼ c. rice syrup
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅔  c. skim milk
1 small banana, mashed OR ½ c. chopped fruit

Directions:
In large mixing bowl, combine flour, rice syrup, baking powder, baking soda, and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased muffin cups three-quarters full. Bake at 400° for eighteen minutes or until well browned. Serve warm.

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