Berry Barley Muffins

by Andrea Holwegner | May 13, 2012

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

What you need:

2 eggs
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.

Per serving:

189 Calories
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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Andrea Holwegner

About Andrea Holwegner

CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker

Andrea the «Chocoholic Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more

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Berry Barley Muffins

What you need:

How you prepare:

Per serving:

Recipe adapted from Alberta Barley Commission

Andrea Holwegner

About Andrea Holwegner

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