Barley Muffins Recipes

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BARLEY MUFFINS



Barley Muffins image

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

3 eggs
2/3 cup maple syrup
2/3 cup walnuts, ground
1/2 cup tahini
1 teaspoon baking soda
1/2 cup water
1/2 cup olive oil
1 1/2 cups barley flour
1/4 cup poppy seed
1/4 cup cocoa powder
2 teaspoons cinnamon

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

BARLEY-OAT SPICE MUFFINS



Barley-Oat Spice Muffins image

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

1 cup barley flour
1 cup oat flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup dark seedless raisins
3/4 cup buttermilk
1/2 cup clear honey
1/4 cup light olive oil
2 eggs, lightly beaten
1 teaspoon vanilla extract

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.

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