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“Whole grain muffins that almost melt in your mouth! They can be made with whole wheat pastry flour instead of barley flour too. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.)”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly grease a 12 cup muffin tin, or line with paper baking cups.
  3. In a large mixing bowl, stir together barley flour, oat flour, baking powder, salt, ground cinnamon, and dark seedless raisins.
  4. In a medium mixing bowl, whisk together buttermilk, clear honey, light olive oil, eggs, and vanilla extract.
  5. Add wet ingredients to dry, and stir until just combined.
  6. Using a small measuring cup or ice cream scoop, fill each muffin cup with 1/12 of batter.
  7. Bake for 12-15 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
  8. Let muffins cool a bit before serving.

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