From the September 2003 issue of Cooking Light. Click here for the recipe link. My doctored version is to use 1/4 cup whole wheat flour and 1 3/4 cup regular flour, fat-free plain yogurt, add 1/2 cup of chopped walnuts and a heaping 1/4 teaspoon of Penzeys Baking Spice. This recipe makes enough for 3 small loaf pans, 2 1-cup Chantal ramkins and 2 small loaf pans, or 5 ramkins and 1 small loaf pan. Or following the recipe, one big loaf pan. If you use the smaller containers, start checking for doneness at 20-30 minutes.
