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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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.) Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees.
2. Lightly grease a 12 cup muffin tin, or line with paper baking cups.
3. In a large mixing bowl, stir together barley flour, oat flour, baking powder, salt, ground cinnamon, and dark seedless raisins.
4. In a medium mixing bowl, whisk together buttermilk, clear honey, light olive oil, eggs, and vanilla extract.
5. Add wet ingredients to dry, and stir until just combined.
6. Using a small measuring cup or ice cream scoop, fill each muffin cup with 1/12 of batter.
7. Bake for 12-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool a bit before serving.
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