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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley Nut Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014


3/4 Cup Barley 3/4 Cup AM Barley or Buckwheat Flour
3/4 Cup Whole Wheat Flour 3/4 Cup AM Whole Wheat Flour
2 Teaspoons Baking Powder 2 Teaspoons Non-alum baking powder
2 Teaspoons Sea Salt 2 Teaspoons Sea salt (optional)
1/4 Cup Honey 1/4 Cup Raw honey
1 Unit Egg 1 Unit Egg beaten OR- egg replacer
1/2 Cup Vegetable Oil 1/2 Cup AM Unrefined Vegetable Oil
1 Cup Milk 1 Cup Fresh milk or water OR- milk substitute
1/2 Cup Pecan 1/2 Cup Pecans chopped
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1. Combine dry ingredients.

2. Mix liquid ingredients thoroughly. Add dry ingredients.

3. Stir until moist, but not smooth. Stir in pecans.

4. Fill well-oiled muffin cups 2/3 full. Bake at 350 F for 15 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Malt, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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