Barley Nut Muffins

Title:
Barley Nut Muffins

Yield:
12 Muffins

Categories:
Bread,
Quick




Ingredients:





   3/4 c  AM Barley or Buckwheat Flour


   3/4 c  AM Whole Wheat Flour


     2 ts Non-alum baking powder


     2 ts Sea salt (optional)


   1/4 c  Raw honey


     1    Egg; beaten


          -OR- egg replacer


   1/2 c  AM Unrefined Vegetable Oil


     1 c  Fresh milk or water


          -OR- milk substitute


   1/2 c  Pecans






 Combine dry ingredients.  Mix liquid ingredients thoroughly.  Add dry


 ingredients.  Stir until moist, but not smooth.  Stir in pecans.  Fill


 well-oiled muffin cups 2/3 full.  Bake at 350 F. for 15 minutes.


 


 (Yield: 24 small or 12 large muffins)


 


 Source: Arrowhead Mills "Whole Grain Muffins" tri-fold


 Reprinted by permission of Arrowhead Mills, Inc.


 Electronic format courtesy of: Karen Mintzias


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip