Whole Wheat Goat Yogurt Honey Cupcakes

3/4 honey
1.2ish cups dark brown sugar
3 eggs
3/4 cup whole-fat plain goat yogurt
1/4 cup plain fat-free cow yogurt (this is what I had handy, other kinds would work; original recipe calls for "natural cow" yogurt, I made it a few nights ago with all goat)
Vanilla (I never measure)
3/4 cup olive oil (yes, really--calls for vegetable oil, I used olive, have used liquid butter too)
3/4 cup wheat germ (you can do less than this and sub for flour, don't do more)
2 1/4 whole wheat flour (can use white, if you do, reduce baking powder by half)
1/4 tsp baking soda
2 tsp baking powder (IMPORTANT: if you use white flour, use 1 tsp only)

Preheat oven to 325. (350 if you're not using honey.) You can use an 8x8 cake pan or do what I did, which is largeish cupcakes--you get about 12-16.

Mix the wet stuff together (eggs, yogurt, vanilla, oil), then the sugar. Beat to your heart's content and smoothness requirement. THEN add the flour+bp+bs. Don't beat it too much once everything is in, 'cause otherwise you get gluteny cupcakes.

Put in greased cupcake pans, bake till knife is clean, usually around 30ish.

Number of Servings: 18

Recipe submitted by SparkPeople user CHIYONOSARU.