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Barley Muffins

 

153

Yield

12

big muffin

Prep

20

min

Cook

25

min

Ready

45

min

Trans-fat Free
 

Ingredients

2 ½ cups barley flour
*
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
¼ cup cream
rich
¼ cup honey
1 cup buttermilk
1 teaspoon vanilla extract

Directions

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℉ (200℃) for 25 minutes

 

* not incl. in nutrient facts

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Comments

Critter Mom
Southern California, USA
 over 8 years ago

Thought I'd give these a try, so I scaled down the recipe to yield 6 muffins--& got 6 small-medium size muffins. They had a lovely, cake-like, scent; but were a bit dry & a had a very mild (though pleasant) flavor. Not bad, but not great either...

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 15734% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 118mg 39%
Sodium 402mg 17%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 1%
Calcium 14% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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