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Barley Nut Muffins

 

217

Yield

12

muffins

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 52269% of calories 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?

 

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