Best 5 Savoury Barley Muffins With Rosemary And Parmesan Recipes
Indulge in a delightful symphony of flavors with our exquisitely crafted Savory Barley Muffins, where wholesome barley, aromatic rosemary, and nutty Parmesan cheese unite to create a textural masterpiece. These delectable muffins are a celebration of simple yet sophisticated flavors, perfect for any occasion.
Our collection of recipes offers a culinary journey through a variety of savory muffin creations, each with its own unique charm. From the earthy elegance of Wild Mushroom and Spinach Muffins to the vibrant burst of flavors in Sun-Dried Tomato and Feta Muffins, our recipes cater to diverse palates and preferences.
For those seeking a hearty and protein-packed option, our Quinoa and Black Bean Muffins are a nutritional powerhouse, combining the goodness of quinoa, black beans, and a medley of vegetables. And if you're craving a taste of the Mediterranean, our Zucchini and Feta Muffins are a delightful treat, bursting with the freshness of zucchini and tangy feta cheese.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, resulting in muffins that are both satisfying and memorable. Whether you're hosting a brunch, packing a lunch, or simply seeking a delectable snack, these savory muffins are guaranteed to tantalize your taste buds and leave you craving more.
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
FETA CHEESE AND SCALLION MUFFINS WITH ROSEMARY
These muffins are a nice savoury version of the old classic. They have a mediterranian edge to them and go great with soups and stews. If you like, experiment with the type of cheese used (goats cheese would be nice, too) and adjust the herbs and spices to your liking. This recipe is very flexible, so have fun. :)
Provided by Lalaloula
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a big bowl combine all of the dry ingredients. Add the scallion slices and the feta cheese. Toss to combine.
- In a second bowl combine eggs, oil and yogurt.
- Add the wet to the dry ingredients and mix until just combined.
- Fill into prepared muffin tins and bake in the preheated oven at 180° C/350°F for 20 minutes or until toothpick inserted in the centre comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 208.3, Fat 11.2, SaturatedFat 3.5, Cholesterol 44.8, Sodium 277.8, Carbohydrate 20.7, Fiber 0.9, Sugar 2.1, Protein 6.2
PARMESAN MUFFINS
Categories Bread Cheese Dairy Breakfast Brunch Side Bake Vegetarian Quick & Easy Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together eggs, milk, and oil in a bowl. Whisk together 3/4 cup cheese and all of remaining ingredients in a large bowl, then add wet ingredients to dry ingredients. Whisk until combined.
- Divide among 12 greased (1/2-cup) muffin cups. Sprinkle with remaining 1/4 cup cheese and bake until a tester comes out clean, about 20 minutes. Cool in pan on a rack 5 to 10 minutes.
BARLEY MUFFINS
Make and share this Barley Muffins recipe from Food.com.
Provided by Ozlem
Categories Quick Breads
Time 50m
Yield 16 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer.
- Add the remaining ingredients.
- Bake at 375 F for 20 minutes.
Nutrition Facts : Calories 490.3, Fat 31.5, SaturatedFat 4.6, Cholesterol 69.8, Sodium 202, Carbohydrate 47, Fiber 7, Sugar 16.6, Protein 10.8
SAVOURY MUFFINS
Make and share this Savoury Muffins recipe from Food.com.
Provided by Diana McNaughton
Categories Quick Breads
Time 1h25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
- Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
- Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
- Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
- Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.
Nutrition Facts : Calories 144, Fat 3.4, SaturatedFat 1.3, Cholesterol 22.8, Sodium 140.7, Carbohydrate 20.4, Fiber 1.2, Sugar 1.2, Protein 7.8
Tips:
- Use a good quality barley flour for the best flavor and texture.
- Make sure the barley flour is finely ground for a smooth batter.
- Be careful not to overmix the batter, as this can make the muffins tough.
- Fold in the cheese and rosemary at the end to avoid overmixing.
- Bake the muffins in a preheated oven to ensure they rise properly.
- Test the muffins for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done.
- Let the muffins cool slightly before serving.
Conclusion:
These savoury barley muffins with rosemary and parmesan are a delicious and easy-to-make snack or meal. They are perfect for picnics, potlucks, or packed lunches. The barley flour gives the muffins a nutty flavor and a chewy texture, while the rosemary and parmesan add a savory touch. These muffins are also a good source of fiber and protein. So next time you are looking for a healthy and satisfying snack, give these savoury barley muffins a try.
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