Title: Barley Nut Muffins
Categories: Bread Quick
Yield: 12 Muffins

3/4	c	AM Barley or Buckwheat Flour
3/4	c	AM Whole Wheat Flour
2	ts	Non-alum baking powder
2	ts	Sea salt (optional)
1/4	c	Raw honey
1		Egg; beaten OR- egg replacer
1/2	c	AM Unrefined Vegetable Oil
1	c	Fresh milk or water OR- milk substitute
1/2	c	Pecans

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

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