Barley Fruit Muffins
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June 3, 2020
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1-1/2 cups all-purpose flour
- 1/2 cup barley flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) low-fat vanilla yogurt
- 2 eggs
- 2/3 cup dark brown sugar, packed
- 1/4 cup light olive oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Instructions
- In large mixing bowl, combine flours, baking powder, cinnamon, baking soda and salt; set aside.
- In medium bowl, whisk together yogurt, eggs, brown sugar, olive oil and vanilla until smooth.
- Pour into dry ingredients, mixing until just combined. Stir in dried fruit.
- Spray a 12-cup muffin tin with non-stick cooking spray. Divide batter equally between muffin cups.
- Bake in preheated 375° F oven for 15 to 18 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes. Turn muffins out onto cooling rack.
Nutrition Facts
Barley Fruit Muffins
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 199 | |
| % Daily Value* | ||
| Total Fat 6g | 9.2% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 36mg | 12% | |
| Sodium 260mg | 10.8% | |
| Total Carbohydrate 34g | 11.3% | |
| Dietary Fiber 2g | 8% | |
| Sugars | ||
| Protein 4g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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