Barley Nut Muffins Recipe
Yield: 12 MuffinsRecipe by luhu.jp
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 substitute,
1/2 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 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
Source from luhu.jp
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
Source from luhu.jp