Title: Barley Muffins
Categories: Breads
Yield: 12 big muffin
2 1/2 c Barley flour
2 t Baking powder
1 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.
From the Encyclopedia of Country Living by Carla Emory.
Typed and U/L by Burt Ford. 2/95
