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Ingredients
| all-purpose flour (unsifted): 1 cup |
| pearled barley: 3/4 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 3/4 tsp |
| whole milk: 3/4 cup (warmed) |
| salted butter: 1/2 cup (melted) |
| eggs: 2 (large) |
| carrots (grated): 1/2 cup (grated) |
| whole apples (chopped): 1/2 cup (grated) |
| golden seedless raisins (not packed): 1/2 cup |
| pecans: 1 cup (coarsely chopped) |
| all-purpose flour (unsifted): 1/4 cup |
| granulated sugar: 2 Tbl |
| ground cinnamon: 1/4 tsp |
| salted butter: 2 Tbl |
Healthy Breakfast Bread (Or Muffins)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- 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.