2 cups barley flour
2 tsp active dry yeast
Pinch of vegetized salt
1/2 cup dark brown sugar
2 eggs
1/4 cup cream (add water if moist batter is desired)
Method
Sift together all dry ingredients.
Add combined eggs and liquid, beat thoroughly.
Let rise.
Bake at 400oF for 25 minutes.
Makes 1 dozen wheat-free muffins.
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