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Savoury Barley Muffins With Rosemary and Parmesan

Recipe #301871 | 20 min | 5 min prep | SERVES 12 , 12 muffins (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Chef #354339

Adapted from Lorna Sass' Whole Grains, Every Day, Every Way. Really REALLY good LIGHT, MOIST and FLUFFY 100% whole grain muffins! Note: Both metric weight and cup measures included. Personally I prefer weight measurement- no need to dirty more than 2 bowls and 2 forks for mixing The combination of flours give it a tender, delicate crumb that is "sweet"- no bitter whole wheat flavour and the EV olive oil lightly perfumes it with a deliciously fruity scent. This combined with the aroma of the rosemary and the salty crunchy parmesan crust makes it an UNBEATABLE breakfast. Ahhh...

Posted on: May 2, 2008

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Ingredients

  • 1 cup white whole wheat flour (120g. Original recipe called for whole grain spelt flour but I ran out- white whole wheat flour turned out perfect)
  • 1 cup barley flour (120g)
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
  • 2 large egg (100g without shell)
  • 1 1/2 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they could get while retaining structure)
  • 1/4 cup olive oil (52g. Extra virgin for flavour! Yum!)
  • 2 tablespoons honey (40g)
  • 1/8 cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)

    • Directions

    1. 1
      Preheat 400F (200C).
    2. 2
      In large bowl combine all dry ingredients EXCEPT cheese.
    3. 3
      In 2nd bowl lightly whisk together all wet ingredients.
    4. 4
      Stir wet into dry just til moist and roughly combined.
    5. 5
      Spoon into lined or greased muffin pan. I used silicon.
    6. 6
      Sprinkle cheese.
    7. 7
      Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
    8. 8
      These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
    9. 9
      Best devoured FRESH and STEAMING HOT out of oven.

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    Nutrition Facts

    Serving Size 1 (56g)

    Recipe makes 12 servings

    Calories 156
    Calories from Fat 56 (36%)
    Amount Per Serving %DV
    Total Fat 6.3g 9%
    Saturated Fat 1.3g 6%
    Monounsaturated Fat 3.8g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.0g
    Cholesterol 37mg 12%
    Sodium 326mg 13%
    Potassium 140mg 4%
    Total Carbohydrate 21.1g 7%
    Dietary Fiber 2.5g 9%
    Sugars 4.6g
    Protein 5.1g 10%
    Vitamin A 58mcg 1%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.2mcg 3%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 2%
    Calcium 123mg 12%
    Iron 1mg 5%

    detailed view...

    how is this calculated?

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