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Savory Barley Muffins with Thyme and Parmesan

Prep time
10 mins
Baked goods
Recipe adapted from Whole Grains Every Day, Every Way © 2006 by Lorna Sass


Serve these multi-grain muffins with soup, for brunch or as a snack.


1 cspelt flour
1 cbarley flour
2 1⁄4 tbaking powder
1⁄2 tbaking soda
1 tdried thyme
3⁄4 tsalt
2 large eggs
1 1⁄2 cbuttermilk
1⁄4 colive oil
2 Thoney
1⁄2 cfreshly grated parmesan cheese


Preheat oven to 400°. Grease a standard 12-cup muffin pan or use paper liners. In a large bowl, combine the dry ingredients, mixing well. In a separate bowl, beat eggs lightly and then add buttermilk, olive oil and honey, mixing well. Pour the wet ingredients into the dry and stir just until all is moistened. Fold in the cheese. Spoon the batter into the prepared muffin pan, filling each about 2/3-full. Bake 12-15 minutes or until a toothpick comes out clean. Remove muffins from pan and cool on a rack.