2 1/2 c Barley flour 2 ts Baking powder ds Salt 2 Eggs 1/4 c Rich cream 1/4 c Honey Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well. Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and make an all-barley bread. So it seems one could substitute oats for some of the barley in this recipe to make Barley/oats muffins.
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Learn About 6 Different Types of Barley
Learn about 6 different types of barley that can be used in cooking and baking. Pot barley, pearl barley, quick cooking barley, barley grits, barley flakes, and barley flour. Learn more at:
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Learn how to make a delicious breakfast muffin with buckwheat flour, sweetened naturally, and with no eggs, and no dairy.
Ingredients: 1 Cup Mashed Banana (About 2 Bananas) 2 Tablespoons Honey or Maple Syrup (30ml) 1/2 Cup Unsweetened Natural Peanut Butter (128g) 3/4 Cup Buckwheat Flour (90g) 1 Teaspoon Baking Powder (5g) 1/4 Teaspoon Baking Soda (1.25g) 1 Cup Chopped Strawberries (150g) Directions: 1. In a mixing bowl, whisk together the banana, honey and peanut butter until well combined. Stir in the buckwheat flour, baking powder, and baking soda just until combined. Fold in the strawberries. Grease a muffin tin with butter or cooking spray or line with paper liners. Fill each cup about 3/4 full with batter. Bake in a preheated oven at 350F for 15-20 minutes or until an inserted toothpick comes out clean. Let stand in tin 5 minutes then remove to a wire rack to cool completely. | Makes about 9 muffins
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