Total Time
Prep 20 mins
Cook 15 mins

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.)

Ingredients Nutrition


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

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