Title: Barley Muffins
Categories: Bread
Yield: 12 Big muffin
| 2 1/2 | c | Barley flour |
| 2 | ts | Baking powder |
| | ds | Salt |
| 2 | | Eggs |
| 1/4 | c | Rich cream |
| 1/4 | c | Honey |
Sift together the barley flour, baking powder, and salt. Beat eggs
slightly. Combine eggs, cream, and honey with dry ingredients and mix
well. Pour batter into muffin tin and bake at 400 F for 25 minutes The
same book says barley flour can be substituted for white flour and make an
all-barley bread. So it seems one could substitute oats for some of the
barley in this recipe to make Barley/oats muffins.