Jalapeno Cheese Quick Bread

• 1/2 cups All-purpose Flour
• 1 cup Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1 cup Greek Yogurt, Plain, Non-fat
• 3 whole Egg Whites
• 1/4 cups Milk, Or More As Needed
• 1/2 cups Shredded Light Cheddar Cheese (I Used Three Cheese Blend)
• 1/2 cups Pickled Jalapenos, Drained, Sliced

1. Preheat oven to 350u0b0F.
2. Spray a 9x5x3 loaf pan or 2 mini muffin pans with cooking spray.
3. Stir together flours, baking powder, baking soda, salt and garlic powder in medium bowl; set aside.
4. In a medium bowl add yogurt, egg whites and milk, stir till combined.
5. 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.)
6. Fold in cheese and jalapenos and pour into prepared pan.
7. 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.
8. Cool 5 minutes; remove from pan to wire rack. Cool 30 minutes before slicing.

allpurpose, whole wheat pastry flour, baking powder, baking soda, salt, garlic, greek yogurt, egg whites, ubc, shredded light cheddar cheese, jalapeufos

Taken from tastykitchen.com/recipes/breads/jalapeno-cheese-quick-bread/ (may not work)