These barley/wheat muffins are really different. They are especially good for those celebrating First Fruits. The barley adds a special traditional touch to this Holy Day.

Ingredients:

1 cup freshly-ground barley flour
3/4 cup freshly-ground whole wheat flour (hard white wheat berries)
1 Tbls. baking POWDER
½ tsp. Real or sea salt
1 egg
1/4 cup olive oil (or half olive oil and half melted butter to make 1/4 cup)
½ cup organic milk (goat milk is best)
½ cup honey

How to:

1. Mix dry ingredients together in separate bowl.
2. In another bowl, mix all wet ingredients.
3. Combine both in one bowl and mix together...just until mixed.
4. Pour into greased muffin pan or use cupcake papers in pan.
5. Bake in pre-heated 375 degree oven for 20 minutes.

Note: For added interest, put a teaspoon of all-fruit jam or jelly in the center of each muffin before baking.

Omit the baking powder. Use 3 egg whites instead of 1 egg. Beat the room-temperature egg whites until stiff and fold gently into the batter at the last. Fill 11 cups nearly full. They will not rise much. Bake at 350 degrees for about 25 minutes.