Prep 15 mins
Cook 40 mins
Chock full of healthy ingredients. If you like your muffins a little sweeter, use the optional crumb topping. These will not rise a whole bunch.
- 1 cup all-purpose flour
- 3⁄4 cup quick-cooking barley
- 1⁄2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon cinnamon
- 3⁄4 cup milk, warmed
- 1⁄2 cup butter, melted
- 2 large eggs
- 1⁄2 cup carrot, grated
- 1⁄2 cup apple, grated
- 1⁄2 cup golden raisin
- 1 cup pecans, coarsely chopped
Optional Crumb Topping
- 1⁄4 cup all-purpose flour
- 2 tablespoons sugar
- 1⁄4 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 375°F
- Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
- Put the ground barley in the warmed milk while you assemble the remainder of the batter.
- Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
- In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
- Combine in the dry ingredients until just mixed.
- Mix in the grated carrots and apples.
- Fold in the pecans and raisins.
- For the optional topping, mix together all the ingredients until coarse crumbs form.
- Pour the batter into either a greased loaf pan or muffin tins.
- If desired, sprinkle on the crumb topping.
- Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.
A delicious hearty bread. Next time I will try to grind the barley in my coffee grinder, the blender didn't work too well. I also did half butter & half canola oil. And used egg beaters for the egg. Used about half the topping. Very good, thanks!
Delicious! I made these as muffins and loved the flavour and texture. There is just the right amount of cinnamon which is soo good with the apple and carrot. I made half with the optional topping and half without. Both were delish. To decrease the fat content I did half the butter, using non hydrogenated margarine and therefore increased the mositure with a bit more than 1/2 cup apple. There were done in 20 minutes for me. Yum...I will definitely make these muffins again. Good luck in RSC #10!!
I am always on the look out for healthy baked goods and these were delicious! i used white whole wheat flour (personal preference) and they were still quite tender. i did use the crumb topping, which I think shouldn't be optional. :) We especially enjoyed the moisture that the carrots and fruit added to each bite. My only complaint about the recipe is due to my needing to substitute pearl barley for the quick cooking as I couldn't find it when i went shopping. It didn't grind as finely as I was hoping, so there was a bit of a chewy texture, but definitely still good! I'll keep looking for the quick cooking barley so i can make it as it was intended. THanks for a creative and very yummy breakfast!