Healthy Breakfast Bread (Or Muffins)

Recipe by MsBindy
READY IN: 55mins
YIELD: 12 muffins




  • 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.