Barley Nut Muffins

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

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