MUFFINS

Barley flour muffins with fruit and cinnamon

Soft, fragrant muffins made with nutritious barley flour are a healthier alternative to your favorite sweet pastries. Barley flour gives the dough a slightly nutty flavor and a higher fiber content, making the muffins an ideal snack or light breakfast. The fruit in the dough adds juiciness, cinnamon adds a pleasant aroma, and optional pieces of nuts or chocolate add another dimension to each bite. These muffins are great hot or cold, for kids and adults – and most importantly, they are easy and quick to make.

Recipe Allergies

INSTRUCTIONS

1.Preheat the oven to 180 °C. Prepare a muffin tin and line it with paper cups or grease it.
2.Mix the dry ingredients in a bowl: barley flour, baking powder, baking soda, cinnamon, and salt.
3.In another bowl, whisk together the eggs, oil, milk, vanilla, and sweetener.
4.Combine the wet and dry ingredients and mix until smooth. Finally, gently fold in the fruit and, if desired, nuts or chocolate.
5.Fill the muffin cups 3/4 full and bake for about 18–22 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.