| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Breads, Quick | 12 | Muffins | |
INGREDIENTS
| 3/4 | c | AM Barley or Buckwheat Flour |
| 3/4 | c | AM Whole Wheat Flour |
| 2 | ts | Non-alum baking powder |
| 2 | ts | Sea salt (optional) |
| 1/4 | c | Raw honey |
| 1 | Egg; beaten OR- egg replacer | |
| 1/2 | c | AM Unrefined Vegetable Oil |
| 1 | c | Fresh milk or water OR- milk substitute |
| 1/2 | c | Pecans |
INSTRUCTIONS
Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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