Barley-Oat Spice Muffins

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.)

• Ready In: 35 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1  cup  barley flour
• 1  cup  oat flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 2  teaspoons ground cinnamon
• 1⁄2 cup  dark seedless raisins
• 3⁄4 cup buttermilk
• 1⁄2 cup clear honey
• 1⁄4 cup light olive oil
• 2  eggs, lightly beaten
• 1  teaspoon vanilla extract

Directions

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.