Recipe from inmamaskitchen.com

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Barley Nut Muffins      

  • 3/4 cup barley or buckwheat flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons non-alum baking powder
  • 2 teaspoons salt
  • 1/4 cup raw honey
  • 1 egg, beaten        
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1/2 cup pecans, chopped

 

Method

Preheat oven to 350 ° F.

Combine dry ingredients.  In a separate bowl, 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 in preheated oven for 15 minutes.  

Yield: 24 small or 12 large muffins

 

Contributor: Donna Simons

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