Barley nut muffins
12 muffins
Ingredients
| Quantity | 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 |
Directions
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