BARLEY NUT MUFFINS

18.09.2008 | Author: Cook | Posted in Barley
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BARLEY NUT MUFFINS


Servings: 12
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.

(Servings: 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

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