Savory Barley Swiss Muffins

Submitted by Molly53

"A savory muffin recipe from the National Barley Foods Council."

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 18

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup barley flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon italian seasoning
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄3 cups low-fat buttermilk
• 2 large eggs
• 1⁄3 cup butter, melted
• 1 cup shredded swiss cheese
• 1 cup chopped pitted green olives
• 1⁄2 cup chopped and toasted walnuts
• 1 (4 ounce) jar drained and chopped pimiento

directions

1. Combine first seven ingredients large bowl; set aside.
2. In small bowl, combine buttermilk, eggs and melted butter.
3. Add remaining ingredients to the buttermilk/egg/butter mixture and add all to dry ingredients.
4. Stir just to blend.
5. Spray muffin tin cups with non-stick cooking spray or use cupcake papers.
6. Spoon batter into muffin cups, filling about 2/3 full.
7. Bake in preheated 375° F.
8. oven for 20 minutes or until toothpick inserted in center comes out clean.
9. Cool slightly and serve warm.