Breakfast Today - Yogurt Bread

Usually on Sundays I make cinnamon rolls from a can, an age-honored family tradition. But I realized yesterday that I hadn't bought any, so I made this recipe, instead. The only thing I forgot was the ground flax seed, which isn't necessary but was my claim to health, LOL. Oh well, it's still not toooo unhealthy, and the kids really like it. And it comes together fast, so it makes a reasonably quick*-to-make breakfast (other than baking time.)

Yogurt-Wheat Quick Bread (with chocolate chips!)

modified from this recipe at allrecipes.com

Original recipe yield: 1 - 9x5 inch loaf - multiplied by 1.5 to make 1 - 11x5" loaf

INGREDIENTS:
1/4 cup butter, melted
1/2 cup honey
1-1/2 cups plain non-fat yogurt
1 egg
1/4 cup and 2 tablespoons fresh lemon juice
1 cup all-purpose flour
2 cups whole wheat flour
2-1/4 teaspoons baking soda
1/4 cup flax seed, ground
2/3 cup mini chocolate chips (optional)

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 11x5 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, ground flax, and chocolate chips. 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 45 minutes.

* unless you stop to blog about it, in which case you will probably end up late for church.