Savoury Barley Muffins With Rosemary and Parmesan

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“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...”
12 muffins

Ingredients Nutrition

  • 1 cup white whole wheat flour (120g. Original recipe called for whole grain spelt flour but I ran out- white whole wheat flour turn)
  • 1 cup barley flour (120g)
  • 2 14 teaspoons baking powder
  • 12 teaspoon baking soda
  • 34 teaspoon salt
  • 1 -2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
  • 2 large eggs (100g without shell)
  • 1 12 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they c)
  • 14 cup olive oil (52g. Extra virgin for flavour! Yum!)
  • 2 tablespoons honey (40g)
  • 18 cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)


  1. Preheat 400F (200C).
  2. In large bowl combine all dry ingredients EXCEPT cheese.
  3. In 2nd bowl lightly whisk together all wet ingredients.
  4. Stir wet into dry just til moist and roughly combined.
  5. Spoon into lined or greased muffin pan. I used silicon.
  6. Sprinkle cheese.
  7. Bake 12-15 minutes Mine baked for 14 1/2 mins because I happened to be passing by :P.
  8. 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!
  9. Best devoured FRESH and STEAMING HOT out of oven.

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