Recipe by Ms*Bindy
Chock full of healthy ingredients. If you like your muffins a little sweeter, use the optional crumb topping. These will not rise a whole bunch.
Top Review by MA HIKER
A delicious hearty bread. Next time I will try to grind the barley in my coffee grinder, the blender didn't work too well. I also did half butter & half canola oil. And used egg beaters for the egg. Used about half the topping. Very good, thanks!
- 1 cup all-purpose flour
- 3⁄4 cup quick-cooking barley
- 1⁄2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 cup milk, warmed
- 1⁄2 cup butter, melted
- 2 large eggs
- 1⁄2 cup carrot, grated
- 1⁄2 cup apple, grated
- 1⁄2 cup golden raisin
- 1 cup pecans, coarsely chopped
Optional Crumb Topping
- 1⁄4 cup all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 2 tablespoons butter
Directions See How It's Made
- Preheat oven to 375°F
- Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
- Put the ground barley in the warmed milk while you assemble the remainder of the batter.
- Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
- In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
- Combine in the dry ingredients until just mixed.
- Mix in the grated carrots and apples.
- Fold in the pecans and raisins.
- For the optional topping, mix together all the ingredients until coarse crumbs form.
- Pour the batter into either a greased loaf pan or muffin tins.
- If desired, sprinkle on the crumb topping.
- Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.