Barley Muffins
Submitted by rainy
Tender barley flour muffins sweetened with honey and enriched with buttermilk and cream. A wholesome, nutty twist on the classic muffin with just 8 ingredients.
YIELD
12 big muffinPREP
20 minCOOK
25 minREADY
45 minBarley flour gives these muffins a soft, almost cake-like crumb with a subtle nutty sweetness you won’t get from regular wheat flour.
Honey does the sweetening here instead of refined sugar, and a mix of rich cream and tangy buttermilk keeps the batter moist and tender.
A splash of vanilla ties everything together.
The batter comes together fast: sift the dry, whisk the wet, stir them together, and into the tin they go.
You’ll have a dozen big, golden muffins cooling on the counter before the coffee’s done.
Kitchen Tips
- Don’t overmix the batter. Barley flour develops less gluten than wheat, but a heavy hand still makes for dense, tough muffins. Stir until just combined.
- Barley flour can be found in health food stores or online. In a pinch, blend pearl barley in a high-powered blender until fine.
- These muffins are on the mild side. Add blueberries, chopped walnuts, or a sprinkle of cinnamon to customize.
Ingredients
Directions
Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well.
Pour batter into muffin tin and bake at 400℉ (200℃) for 25 minutes
Comments
Thought I'd give these a try, so I scaled down the recipe to yield 6 muffins--& got 6 small-medium size muffins. They had a lovely, cake-like, scent; but were a bit dry & a had a very mild (though pleasant) flavor. Not bad, but not great either...