Barley Nut Muffins Recipe

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Barley Nut Muffins Ingredients

3/4 cup am barley or buckwheat flour
3/4 cup am whole wheat flour
2 tsp non-alum baking powder
2 tsp sea salt (optional)
1/4 cup raw honey
1 egg, beaten or- egg replacer
1/2 cup am unrefined vegetable oil
1 cup fresh milk or water or- milk substi, tute
1/2 cup pecans

A Recipe for
Barley Nut Muffins

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This is a recipe for Barley Nut Muffins from the recipe cookbook of Recipes-to-go (Bread)

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Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Barley Nut Muffins

A dessert without cheese is like a beautiful woman with only one eye.
Anthelme Brillat-Savarin

Barley Nut Muffins 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 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

Serves: 12

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Barley Nut Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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