Recipe for Barley Nut Muffins

Ingredients

3/4 cup am barley or buckwheat flour
3/4 cup am whole wheat flour
2 teaspoon non-alum baking powder
2 teaspoon 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

Instructions

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)





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