Barley Buttermilk Muffins

Add poppyseeds or chocolate chips for a really special treat. This is a wheat free recipe but does contain gluten. Whole Grain! Low Cal, Low Carb, Low Sugar.

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Votes: 19
Rating: 3.63
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Servings 12people
Prep Time 10minutes
Cook Time 20minutes
Submitted By Bob's Red Mill Natural Foods
Add poppyseeds or chocolate chips for a really special treat. This is a wheat free recipe but does contain gluten. Whole Grain! Low Cal, Low Carb, Low Sugar.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.63
You:
Rate this recipe!
Servings 12people
Prep Time 10minutes
Cook Time 20minutes
Submitted By Bob's Red Mill Natural Foods
Add poppyseeds or chocolate chips for a really special treat. This is a wheat free recipe but does contain gluten. Whole Grain! Low Cal, Low Carb, Low Sugar.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F. Grease muffin pan with nonstick spray (you may also line with paper cups); set aside.
  2. In a medium bowl, mix together the barley flour, baking soda, baking powder, salt and brown sugar.



    In another bowl whisk together the buttermilk, oil and egg. Pour the wet ingredients into the dry ingredients; stir until just mixed.
  3. Spoon batter into prepared muffin tins and bake for 18-20 minutes.



    Makes 12 regular size muffins.
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Recipe Comments

One thought on “Barley Buttermilk Muffins

  1. Madeline

    The batch I made up made only about 10 muffins. I didn’t have any butter milk so I added 1 tbsp. of apple cider vinegar to provide the tang and they turned out great. Tastes great and super healthy.

    Reply

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