Healthy Breakfast Bread (Or Muffins)

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 carrot, grated
• 1/2 cup apple, grated
• 1/2 cup golden raisin
• 1 cup pecan, coarsely chopped

Optional Crumb Topping

• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons butter

Directions

1. 1

   Preheat oven to 375°F

2. 2

   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.

3. 3

   Put the ground barley in the warmed milk while you assemble the remainder of the batter.

4. 4

   Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.

5. 5

   In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.

6. 6

   Combine in the dry ingredients until just mixed.

7. 7

   Mix in the grated carrots and apples.

8. 8

   Fold in the pecans and raisins.

9. 9

   For the optional topping, mix together all the ingredients until coarse crumbs form.

10. 10

    Pour the batter into either a greased loaf pan or muffin tins.

11. 11

    If desired, sprinkle on the crumb topping.

12. 12

    Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.