SAVOURY BARLEY MUFFINS WITH ROSEMARY AND PARMESAN
Adapted from Lorna Sass' Whole Grains, Every Day, Every Way. Really REALLY good LIGHT, MOIST and FLUFFY 100% whole grain muffins! Note: Both metric weight and cup measures included. Personally I prefer weight measurement- no need to dirty more than 2 bowls and 2 forks for mixing :) The combination of flours give it a tender, delicate crumb that is "sweet"- no bitter whole wheat flavour and the EV olive oil lightly perfumes it with a deliciously fruity scent. This combined with the aroma of the rosemary and the salty crunchy parmesan crust makes it an UNBEATABLE breakfast. Ahhh...
Provided by chuah_lijun1
Categories Quick Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 156.5, Fat 6.3, SaturatedFat 1.3, Cholesterol 37.4, Sodium 326.9, Carbohydrate 21.1, Fiber 2.5, Sugar 4.5, Protein 5.1
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Syed Abdul Rafay shah Shah
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids loved the flavor of the rosemary and parmesan, and they didn't even notice the barley. I'll definitely be making these muffins again.
Sp King
[email protected]I'm not a big fan of barley, but I still enjoyed these muffins. The rosemary and parmesan cheese gave them a nice flavor. I'll definitely be making them again, but I'll use less barley next time.
Sucaado Yaasiin
[email protected]These muffins are a great way to use up leftover barley. They're also a great option for a quick and easy breakfast or snack. I'll definitely be making them again.
Samad
[email protected]I love the combination of rosemary and parmesan in these muffins. It gives them a nice savory flavor that's perfect for a quick breakfast or snack. I'll definitely be making them again.
Mia Valdivia
[email protected]These muffins are a great addition to any brunch or lunch menu. They're easy to make and they're always a hit with my guests. I'll definitely be making them again.
Mbarck Manneh
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids loved the flavor of the rosemary and parmesan, and they didn't even notice the barley. I'll definitely be making these muffins again.
Shami Rajput
[email protected]I'm not a big fan of rosemary, but I still enjoyed these muffins. The parmesan cheese and barley gave them a nice flavor. I'll definitely be making them again, but I'll use less rosemary next time.
Fati Sinah
[email protected]These muffins are a great way to use up leftover barley. They're also a great option for a quick and easy breakfast or snack. I'll definitely be making them again.
Kushal Adhikari
[email protected]I'm always looking for new and creative ways to use barley, and these muffins are a great option! They're easy to make and they're a delicious way to get your daily dose of whole grains.
Holly Price
[email protected]These muffins are a great way to start the day. They're hearty and filling, and the rosemary and parmesan give them a nice savory flavor. I'll definitely be making them again.
Hafiz Rahman
[email protected]I've been looking for a good savory muffin recipe and I think I've finally found it! These muffins are packed with flavor and they're perfect for a quick breakfast or snack. I'll definitely be making them again.
Candi Sharie
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables. I'll definitely be making them again.
Amriz Khan
[email protected]These muffins are so easy to make and they're perfect for a quick breakfast or snack. I love that they're healthy and filling. I'll definitely be making them again.
Anarkali Mst
[email protected]I'm not a big fan of barley, but I was pleasantly surprised by these muffins. The rosemary and parmesan really helped to mask the barley flavor. I would definitely make these again.
Lolawit Lolita
[email protected]These muffins are a great way to use up leftover barley. I had some cooked barley in the fridge and I wasn't sure what to do with it. I found this recipe and it turned out great! The muffins are flavorful and filling.
Estefani Sanchez
[email protected]I made these muffins for a brunch party and they were a big hit! Everyone loved the unique flavor and the barley made them feel extra special. I'll definitely be making them again.
Marwat khan
[email protected]These muffins were a bit too dry for my taste. I think I would add an extra egg next time to make them more moist. Otherwise, the flavor was good.
Kishan Hamal
[email protected]I've made these muffins several times now and they're always a success. They're so easy to make and they're perfect for a quick breakfast or snack. I love the combination of rosemary and parmesan, and the barley gives them a nice nutty flavor.
anthony cabazos
[email protected]These savory barley muffins are a delightful treat! They're packed with flavor from the rosemary and parmesan, and the barley gives them a hearty, chewy texture. I served them with a simple green salad and they were a hit with my family.