Berry Barley Muffins
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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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving 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