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A moist yogurt-based quick bread full of jalapenos and cheese.
Preheat oven to 350ºF.
Spray a 9x5x3 loaf pan or 2 mini muffin pans with cooking spray.
Stir together flours, baking powder, baking soda, salt and garlic powder in medium bowl; set aside.
In a medium bowl add yogurt, egg whites and milk, stir till combined.
Add flour mixture to yogurt mixture and stir until combined. If the batter seems too thick, add 1 tablespoon of milk at a time. (I added 1 tablespoon.)
Fold in cheese and jalapenos and pour into prepared pan.
Bake for 30 minutes for mini loafs or 40-50 minutes for a large loaf, or until golden brown and a toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan to wire rack. Cool 30 minutes before slicing.
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