Barley nut muffins

Yield: 12 muffins

Measure Ingredient
¾ cup AM Barley or Buckwheat Flour
¾ cup AM Whole Wheat Flour
2 teaspoons Non-alum baking powder
2 teaspoons Sea salt (optional)
¼ cup Raw honey
1 Egg; beaten OR- egg replacer
½ cup AM Unrefined Vegetable Oil
1 cup Fresh milk or water OR- milk substitute
½ cup 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 ⅔ 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

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