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All Barley Muffins with Chocolate Chips Recipe

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This recipe for All Barley Muffins with Chocolate Chips is from Peace Lutheran Preschool Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry ingredients:
2 cups barley flour (can use Bob’s Red Mill barley flour or grind your own whole barley in grain grinder)
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
Wet ingredients:
2 eggs lightly beaten
2 tablespoons vegetable oil
½ cup water
½ cup apple juice (or additional water)
Directions:
Directions:
1. Whisk together dry ingredients in one bowl. In another bowl whisk together wet ingredients and then fold wet ingredients into the dry ingredients, just until combined. Add ½ cup or more of chocolate chips.

2. Bake 325 degrees for about 15 minutes or until toothpick comes out clean (I have a convection oven so your time/temperature might be different.) Do not over bake.
Personal Notes:
Personal Notes:
These muffins don’t get brown on the top. If you freeze these muffins and then take out one each morning and place it on a plate and microwave it for 25 seconds it will taste like it just came out of the oven and the chocolate chips will be nice and gooey!
(from the “Bob’s Red Mill Baking Book”)

 

 

 

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