| 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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