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Ingredients:
3/4 Cup(s) AM Barley or Buckwheat Flour
3/4 Cup(s) AM Whole Wheat Flour
2 Teaspoon(s) Non-alum baking powder
2 Teaspoon(s) Sea salt (optional)
1/4 Cup(s) Raw honey
1 Egg; beaten OR- egg replacer
1/2 Cup(s) AM Unrefined Vegetable Oil
1 Cup(s) Fresh milk or water OR- milk substitute
1/2 Cup(s) Sucanot
Directions: 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
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