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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breads #breakfast #eggs-dairy #easy #beginner-cook #vegetarian #muffins #grains #cheese #eggs #dietary #high-calcium #quick-breads #high-in-something #pasta-rice-and-grains #brunch #taste-mood #savory
You'll also love
Mehak javed
[email protected]Overall, I thought these muffins were pretty good. They were easy to make and had a nice flavor.
Saaimjee Saaimjee
[email protected]These muffins are a bit too salty for my taste.
Gershom Chawngthu
[email protected]I'm not sure what I did wrong, but my muffins turned out flat and dense.
Sithija Devindu
[email protected]These muffins are a great way to use up leftover barley. They're also a great snack or side dish.
Mii LoveE
[email protected]I love the combination of rosemary and Parmesan in these muffins. They're so savory and flavorful.
Aboti Wite
[email protected]These muffins were perfect for a quick and easy breakfast. I'll definitely be making them again.
Adnan sami
[email protected]I would have liked more rosemary flavor in these muffins.
Michelle Duran
[email protected]These muffins were a bit too dry for my taste.
Lupita Loya
[email protected]Delicious! I followed the recipe exactly and the muffins were light and fluffy with a crispy crust.
Syed Hamid Raza
[email protected]These muffins were easy to make and turned out perfectly. They're a great way to use up leftover barley.
Zihadul Islam
[email protected]I'm not usually a fan of barley, but these muffins were surprisingly good. The barley gave them a nice nutty flavor and chewy texture.
Shahin Shah Official
[email protected]These muffins were a hit at my brunch party! They were fluffy and flavorful, with the perfect balance of rosemary and Parmesan.