Barley Muffins Food
BARLEY-OAT SPICE MUFFINS
Whole grain muffins that almost melt in your mouth! They can be made with whole wheat pastry flour instead of barley flour too. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.)
Provided by So Cal Gal
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lightly grease a 12 cup muffin tin, or line with paper baking cups.
- In a large mixing bowl, stir together barley flour, oat flour, baking powder, salt, ground cinnamon, and dark seedless raisins.
- In a medium mixing bowl, whisk together buttermilk, clear honey, light olive oil, eggs, and vanilla extract.
- Add wet ingredients to dry, and stir until just combined.
- Using a small measuring cup or ice cream scoop, fill each muffin cup with 1/12 of batter.
- Bake for 12-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool a bit before serving.
BARLEY MUFFINS
Make and share this Barley Muffins recipe from Food.com.
Provided by Ozlem
Categories Quick Breads
Time 50m
Yield 16 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer.
- Add the remaining ingredients.
- Bake at 375 F for 20 minutes.
Nutrition Facts : Calories 490.3, Fat 31.5, SaturatedFat 4.6, Cholesterol 69.8, Sodium 202, Carbohydrate 47, Fiber 7, Sugar 16.6, Protein 10.8
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