Recipe for Barley Nut Muffins 
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Yield:
12 Muffins
Ingredients:
Amount Ingredient
3/4 cup AM Barley or Buckwheat Flour
3/4 cup AM Whole Wheat Flour
2 tsp Non-alum baking powder
2 tsp Sea salt (optional)
1/4 cup Raw honey
1 x Egg, beaten OR- egg replacer
1/2 cup AM Unrefined Vegetable Oil
1 cup Fresh milk or water OR- milk substitute
Instructions:
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)

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