You will enjoy the light fluffy texture of these muffins while still enjoying the benefits of whole grain barley flour. For a balanced breakfast have a side bowl of yogurt or cottage cheese and fresh fruit.
Makes 12 Muffins
¼ cup canola oil
1 cup skim milk
½ cup sugar
2 cups whole barley flour
4 tsp baking powder
¼ tsp salt
½ tsp cinnamon
1 cup fresh or frozen blueberries
1 cup fresh or frozen cranberries
How you prepare:
- Mix eggs, oil, milk and sugar. Add flour, baking powder, salt and cinnamon and mix just until combined. Fold in blueberries and cranberries.
- Line muffin tin with muffin papers or grease muffin pan well. Fill each tin with batter.
- Bake at 400°F for approximately 18 minutes or until centre springs back when lightly touched.
- Cool 10 minutes before removing from muffin pan.
4.5 g Protein
31.2 g Carbohydrates
5.8 g Fat
3.3 g Fibre
Recipe adapted from Alberta Barley Commission
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