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Barley Nut Muffins

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Submitted by payton533

YIELD

12 muffins

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

¾ 177
CUP ML BARLEY FLOUR
or buckwheat flour *
¾ 177
2 1E+1
TEASPOONS ML BAKING POWDER
2 1E+1
TEASPOONS ML SEA SALT
optional
¼ 59
CUP ML HONEY
raw
1 1
EACH EACH EGGS
beaten
½ 118
CUP ML VEGETABLE OIL
1 237
CUP ML MILK
or water
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 522 69% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 1222mg 51%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 1%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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