Ingredients for Barley Fruit Muffins
- 2 cups all-purpose flour
- 1 cup rolled barley flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain yogurt
- 2 large eggs
- ½ cup packed light brown sugar
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups dried fruit
- ¾ cup granulated sugar
- ¼ teaspoon ground nutmeg
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How to Make Barley Fruit Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled barley flour, ¾ cup granulated sugar, ½ cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 cup plain yogurt, 2 large eggs, ½ cup olive oil, and 1 teaspoon vanilla extract until well combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 ½ cups of your favorite dried fruit (such as cranberries, raisins, or chopped apricots).
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
59g
Fat
5g
Carbs
12g
