Ingredients
4 tablespoons butter, melted
6 tablespoons honey
1 cup plain yogurt
1/4 cup fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Controlled temperature for homemade yogurt fermentation
Raw unfiltered honey — baking, glazes, tea, cheese boards
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preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan. in a large bowl, combine melted butter and honey. whisk in yogurt, egg and lemon juice. in a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. fold this mixture into the yogurt mixture, stirring just enough to blend. pour batter into prepared loaf pan. bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.