Apple Barley Flour Muffins
Makes 8 large muffins.
2 large eggs
½ cup oil or softened butter
½ cup unrefined sugar
½ teaspoon pure vanilla extract
2 cups grated apple, with peel
1 teaspoon freshly grated lemon peel
1 cup SCF barley flour
1 cup SCF whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup chopped walnuts or pecans (optional)
Making the muffins:
Preheat your oven to 350˚.
In a large bowl, mix together the eggs, oil, sugar, and vanilla. Stir in the apples and lemon peel, and mix well.
In a separate bowl, sift together the flour, baking powder, salt, and spices.
Stir the dry ingredients into the wet ingredients until just combined, being careful not to over-mix the batter. Fold in the nuts if using.
Spoon the batter into oiled standard muffin tins and bake for 20 to 25 minutes, until puffed and golden brown. A knife inserted into the center of a muffin should come out clean.