Wednesday, October 31, 2007
I love muffins, but they usually contain a lot of white flour, sugar, and fat. Is it possible to bake a healthy muffin that's also tasty? I think so. I tried a recipe for muffins that contain barley, cashews, and sesame seeds. Barley is a whole grain and a fiber champ! 1/4 cup of dry barley has 8 grams of fiber. In these muffins, barley lends a good chewy texture. The muffins are indeed tasty, and make a filling breakfast or snack.
Next time I make these muffins, I'll add fruit--maybe cranberries, blueberries, or dried fruit. I've included the fruit in the recipe below. Keep in mind that you have to cook the barley before you can begin making the muffins.
Hearty Barley Muffins
1 cup white flour
1 cup whole wheat flour
3/4 teaspoon salt
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
2 tablespoons (packed) brown sugar
1-1/2 cups cooked barley
1/4 cup sesame seeds (I used a mix of white and black)
1/4 cup chopped cashews or other nuts
3/4 cup soymilk
1/4 cup maple syrup
1 egg replacer
1-1/2 teaspoons vanilla
1/4 cup canola oil
1/2 cup fresh fruit, such as blueberries, or 1/4 cup dried fruit
Preheat the oven to 400 degrees. Mix the flour, salt, baking powder, baking soda, and brown sugar together. Stir until mixed. Add the barley and use a fork to separate the grains and stir it in. Add the sesame seeds and cashews.
In a small bowl, combine the soymilk, maple syrup, egg replacer, oil, and vanilla. Stir together and add to the dry ingredients, along with the fruit. Mix until just moistened.
Pour into muffin cups. This makes about 10 muffins. Bake for 20 to 25 minutes.
Oh, and...Happy Halloween!