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Corn Barley Flour Muffins

Serves: 5
Total Calories: 314
Yield: 12 muffins

Ingredients

LIQUID INGREDIENTS
1 cup grated carrot
3/4 cup pineapple juice
1/4 cup liquid sweetener
2 tablespoons canola oil
1 teaspoon vanilla extract
DRY INGREDIENTS
1 1/2 cups unbleached white flour
1 cup barley flour
1/2 cup chopped pecans (optional)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat the oven to 350°F.

Mix together the liquid ingredients.

Sift the dry ingredients into the liquid ingredients, and stir well. Spoon into lightly oiled muffin tins, and bake for 18 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 314
Calories from Fat: 111

This Corn Barley Flour Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.


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