Ingredients
-
1 cup all-purpose flour
-
3/4 cup quick-cooking barley
-
1/2 cup brown sugar, packed
-
1 tablespoon baking powder
-
1 teaspoon baking soda
-
1/4 teaspoon salt
-
3/4 teaspoon cinnamon
-
3/4 cup milk, warmed
-
1/2 cup butter, melted
-
2 large eggs
-
1/2 cup golden raisin
-
1 cup pecans, coarsely chopped
-
-
1/4 cup all-purpose flour
-
2 tablespoons sugar
-
1/4 teaspoon cinnamon
-
1/2 cup carrot, grated
-
1/2 cup apple, grated
Instructions
- Preheat oven to 375°F
- Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
- Put the ground barley in the warmed milk while you assemble the remainder of the batter.
- Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
- In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
- Combine in the dry ingredients until just mixed.
- Mix in the grated carrots and apples.
- Fold in the pecans and raisins.
- For the optional topping, mix together all the ingredients until coarse crumbs form.
- Pour the batter into either a greased loaf pan or muffin tins.
- If desired, sprinkle on the crumb topping.
- Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.