Barley Muffins recipe


5/5 - 0 Total votes

Servings: 12 Big muffin
Prep time: None None
Cooking time: None None

Ingredients

1 : tb Oil

1 : Clove garlic, minced

1 : tb Fresh ginger

3 : tb Honey

3 : tb Lemon juice

1 : tb Tomato paste

1 : Salt to taste

1 : White pepper to taste

6 : Dried red New Mexican

-chiles; : -chiles; stemmed

4 : Dried Tepins; Pequins or

-(?), : -(?), stemmed; crushed

-(remove : -(remove seed; don't like

-too : -too much heat)

4 : oz Canned tomato sauce

1 : tb Pickle relish (optional)

1 : tb Chili powder -or-

2 : ts Paprika -and-

1/2 : ts Cumin -and-

1/2 : ts Garlic powder

1 : lg Onion; minced

2 : Cloves garlic; chopped

2 : tb Bacon fat or vegetable oil

8 : oz Catsup

5 : tb White vinegar

4 : tb Brown sugar

2 : ts Dry mustard

2 : ts Worcestershire

2 : ts Wright's hickory smoke

-seasoning : -seasoning

1 : lg Onion; quartered

3 : Cloves garlic; minced

1 : md Green Pepper; quartered

1 : cn Tomato Sauce (8 Oz.)

1 : c Water

1 : c Apple Cider Vinegar

1/2 : c Catsup

2 : tb Worcestershire sauce

1/2 : Stick Butter Or Margarine

8 : oz Tomato Paste

1 : ts Fresh Ground Black Pepper

1/4 : ts Cayenne Pepper

1 : c Mushrooms; Coarsely Chopped

Butter : Butter For Sauteing

-Mushrooms : -Mushrooms

3 : tb Liquid Smoke Flavoring

1 : /2 tb Caraway Seeds

3/4 : ts Tabasco Sauce

3 : tb Brown Sugar

2 : 1/4 ts Fresh Ground Pepper

1 : ts Salt; More If Needed

1 : qt Yield

1/3 : c Corn syrup

1/3 : c White wine

1/4 : c Corn oil

1/4 : c Dijon mustard

2 : tb Parsley

1 : Clove garlic

1 : ts Salt

1/8 : ts Pepper

1/3 : c Onion or shallots; diced

2/3 : c Corn syrup (dark)

1/4 : c Creamy peanut butter

1/4 : c Soy sauce

1/4 : c Cider vinegar

1/4 : c Sliced green onions

1 : Clove garlic

1 : ts Ginger

1/2 : ts Crushed dried red pepper

1/3 : c Dark Karo syrup

1/3 : c Strong coffee

1/4 : c Ketchup

1/4 : c Cider vinegar

1/4 : c Worchestershire sauce

6 : ts Chili powder

1 : tb Corn oil

2 : ts Dry mustard

1/2 : ts Salt

1/2 : ts Hot pepper sauce

7 : Pods Garlic

1 : lg Onion; Chopped

1/4 : c Worcestershire Sauce

2 : tb Mustard

2 : tb Horseradish

1 : ts Sugar

3 : dr Vinegar

1 : ts Liquid Smoke

1 : ga Ketsup

1 : Bottle Hot Barbeque Sauce

1 : Bottle Water

1/2 : c Ketchup

1/2 : c Corn syrup

1/4 : c Soy sauce

2 : Cloves garlic

1/2 : ts Anise seed

1/2 : ts Cinnamon; ground

1/4 : ts Pepper

1/8 : ts Cloves; ground

1 : lb Italian plum tomatoes --

Cored : Cored

Seeded : Seeded

20 : ml Garlic -- finely chopped

2 : tb Onion -- finely chopped

1 : ts Chili flakes

1/2 : ts Corn oil

2 : tb Water

2 : tb Tomato paste

1 : tb Worcestershire sauce

2 : tb Red wine vinegar

2 : 1/ tb Molasses

1 : ts Mustard powder

1/4 : ts Salt

1/2 : ts Tabasco sauce

Directions

0: Sift together the barley flour, baking powder, and salt

1: Beat eggs slightly

2: Combine eggs, cream, and honey with dry ingredients and mix well

3: Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and make an all-barley bread

4: So it seems one could substitute oats for some of the barley in this recipe to make Barley/oats muffins

5: From Gemini's MASSIVE MealMaster collection at www

6: synapse

7: com/~gemini







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