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!
- 236.59 ml all-purpose flour
- 177.44 ml quick-cooking barley
- 118.29 ml brown sugar, packed
- 14.79 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 3.69 ml cinnamon
- 177.44 ml milk, warmed
- 118.29 ml butter, melted
- 2 large eggs
- 118.29 ml carrot, grated
- 118.29 ml apple, grated
- 118.29 ml golden raisin
- 236.59 ml pecans, coarsely chopped
Optional Crumb Topping
- 59.14 ml all-purpose flour
- 29.58 ml sugar
- 1.23 ml cinnamon
- 29.58 ml 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.