Savory Barley Muffins with Thyme and Parmesan

Serving size:
 12

Ingredients

    • 1 c
    • spelt flour
    • 1 c
    • barley flour
    • 2 1⁄4 t
    • baking powder
    • 1⁄2 t
    • baking soda
    • 1 t
    • dried thyme
    • 3⁄4 t
    • salt
    • 2
    • large eggs
    • 1 1⁄2 c
    • buttermilk
    • 1⁄4 c
    • olive oil
    • 2 T
    • honey
    • 1⁄2 c
    • freshly grated parmesan cheese
Prep
10 minutes
Ready in
10 minutes

Description

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

Recipe adapted from Whole Grains Every Day, Every Way © 2006 by Lorna Sass

Instructions

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.

Course: