Barley Nut 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)

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