Title: Barley nut muffins
 Categories: Breads, Quick
      Yield: 12 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)