Barley Nut Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
barley flour
or buckwheat flour |
* |
| ¾ | cup |
whole-wheat flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
sea salt
optional |
|
| ¼ | cup |
honey
raw |
|
| 1 | each |
eggs
beaten |
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
milk
or water |
|
| ½ | cup |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
barley flour
or buckwheat flour |
* |
| 177 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
sea salt
optional |
|
| 59 | ml |
honey
raw |
|
| 1 | each |
eggs
beaten |
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
milk
or water |
|
| 118 | ml |
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 ⅔ full. Bake at 350℉ (180℃). for 15 minutes.
