Barley Fruit Muffins Recipe

Ingredients for Barley Fruit Muffins

• All Purpose Flour
• Barley Flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Low Fat Vanilla Yogurt
• 2 large eggs
• Dark Brown Sugar
• Light Olive Oil
• Vanilla Extract
• 1 ½ cups dried fruit (cranberries, raisins, apricots, etc.)

How to Make Barley Fruit Muffins

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. 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.
3. 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.
4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in 1 ½ cups of your favorite dried fruit (such as cranberries, raisins, or chopped apricots).
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.