Light English Muffins with WW Yogurt

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup whole milk or a dairy-free alternative
• 1 cup whole wheat yogurt
• 1 tablespoon honey or a low-carb sweetener (optional)
• Cooking spray or a small amount of oil for greasing

Instructions:

1. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine the whole milk, whole wheat yogurt, and honey (if using). Mix well until the ingredients are thoroughly combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of oil.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet to form each muffin. Spread the batter slightly to form a round shape.
6. Cook the muffins for about 3-4 minutes on each side or until they are golden brown and cooked through. You can cover the skillet with a lid to help the muffins cook through.
7. Remove the muffins from the skillet and let them cool on a wire rack.
8. Once the muffins are cool, you can slice them in half and toast them if desired. Serve with your favorite toppings, such as butter, cream cheese, or sugar-free jam.