Barley Oat Spice Muffins Recipes

BARLEY MUFFINS

Steps:

• Beat eggs with a mixer.
• Add the remaining ingredients.
• Bake at 375 F for 20 minutes.

BARLEY-OAT SPICE MUFFINS

Steps:

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

BARLEY-OAT PANCAKES

Steps:

• In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
• In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
• Add wet ingredients to dry, and whisk until just combined.
• Heat a large non-stick skillet over low-medium heat.
• Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
• Serve warm with maple syrup or honey.

OATMEAL SPICE MUFFINS

Steps:

• In a large bowl, combine the oats and the buttermilk and let stand for one hour.
• Preheat your oven to 400 F and line a muffin tin with 10 paper muffin cups.
• Stir the egg and sugar into the oat mixture, followed by the butter.
• Pile all the remaining ingredients together atop the mixture, then stir them into the batter just until combined.
• Divide the batter evenly among the prepared muffin cups, then bake in the middle of your preheated oven for about 25 minutes or until the muffins are firm and golden brown.

OATMEAL SPICE MUFFINS

Steps:

• In a large bowl, combine the oats, and the buttermilk and let stand for one hour (30 minutes will do if you are in a rush).
• Preheat your oven to 400 degrees F, and line a muffin tin with 10 paper muffin cups.
• Stir the egg and sugar into the oat mixture, followed by the butter.
• Pile all the remaining dry ingredients together atop the mixture, then stir them into the batter until just combined.
• Carefully fold in any add-ins without overmixing, which causes the muffins to be tough.
• Divide the batter evenly among the the prepared muffin cups, then bake in the middle of your preheated oven for about 25 minutres, or until the muffins are firm and golden brown.
• Let cool in the pan a few minutes, then transfer to a rack to cool further.

CINNAMON STREUSEL OAT FLOUR MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
• In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
• Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
• In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.