Ingredients
- 1 egg
- 1/2 pecans
- 1 c milk (fresh)
- 1/2 c am unrefined vegetable oil
- 3/4 c am barley
- 3/4 c am wheat flour (whole)
- 1/4 c honey (raw)
- 2 ts non-alum baking powder
- 2 ts sea salt
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)
