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Ingredients
- 2 1/2 cups All-purpose flour
- 1 tablespoon Sugar
- 1 1/2 teaspoons Cracked Black Pepper
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 2 Eggs, beaten
- 8 oz Carton Plain Low-Fat Yogurt
- 1/2 cup Cooking Oil
- 1/4 cup Milk
- 1 tablespoon Spicy Brown Mustard
- 1 cup Shredded Cheddar cheese
- 1/4 cup Green onions, thinly sliced
Preparation
Step 1
Preheat oven to 350° F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flour, sugar, black pepper, baking powder, salt and baking soda. Make a well in center of the flour mixture; set aside.
In a medium bowl, combine eggs, yogurt, oil, milk, and mustard. Add flour to egg mixture; add cheese and green onions. Stir until moistened (batter should be lumpy). Spread into prepared pan.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes,. Remove from pan; cool for 1 hour on wire rack. Serve warm. Wrap any leftovers and store in refrigerator for up to 3 days.
Cooking time: 45 minutes