Savoury Barley Muffins With Rosemary and Parmesan

Recipe by Chef #354339
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READY IN: 20mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup white whole wheat flour (120g. Original recipe called for whole grain spelt flour but I ran out- white whole wheat flour turn)
  • 1
    cup barley flour (120g)
  • 2 14
    teaspoons baking powder
  • 12
    teaspoon baking soda
  • 34
    teaspoon salt
  • 1 -2
    tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
  • 2
    large eggs (100g without shell)
  • 1 12
    cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they c)
  • 14
    cup olive oil (52g. Extra virgin for flavour! Yum!)
  • 2
    tablespoons honey (40g)
  • 18
    cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)
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DIRECTIONS

  • Preheat 400F (200C).
  • In large bowl combine all dry ingredients EXCEPT cheese.
  • In 2nd bowl lightly whisk together all wet ingredients.
  • Stir wet into dry just til moist and roughly combined.
  • Spoon into lined or greased muffin pan. I used silicon.
  • Sprinkle cheese.
  • Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
  • These muffins are delicate hot out of the oven. Either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
  • Best devoured FRESH and STEAMING HOT out of oven.
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