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    You are in: Home / Recipes / Barley-Oat Spice Muffins Recipe
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    Barley-Oat Spice Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    So Cal Gal's Note:

    Whole grain muffins that almost melt in your mouth! They can be made with whole wheat pastry flour instead of barley flour too. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.)

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Lightly grease a 12 cup muffin tin, or line with paper baking cups.
    3. 3
      In a large mixing bowl, stir together barley flour, oat flour, baking powder, salt, ground cinnamon, and dark seedless raisins.
    4. 4
      In a medium mixing bowl, whisk together buttermilk, clear honey, light olive oil, eggs, and vanilla extract.
    5. 5
      Add wet ingredients to dry, and stir until just combined.
    6. 6
      Using a small measuring cup or ice cream scoop, fill each muffin cup with 1/12 of batter.
    7. 7
      Bake for 12-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
    8. 8
      Let muffins cool a bit before serving.

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    Nutritional Facts for Barley-Oat Spice Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 197.7
     
    Calories from Fat 54
    27%
    Total Fat 6.0 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 35.8 mg
    11%
    Sodium 218.4 mg
    9%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 2.7 g
    10%
    Sugars 16.3 g
    65%
    Protein 4.3 g
    8%

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