barley and spelt muffins, barley flour, cheesy muffins, muffins, parmesan cheese, spelt flour, thyme, wheat-free
I adapted this recipe from Lorna Sass’s ‘Whole Grains Every Day Every Way’ cookbook. This delicious recipe uses barley and spelt flour- both of which are easy to find at your local health food store or Farmers Market; unless you mill your own flours as I have been doing since getting the mighty WonderMill last month.
Cheesy Barley and Spelt Muffins with Thyme
1 cup spelt flour
1 cup barley flour
2-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teasoon dried thyme
3/4 teaspoon salt
2 large eggs
1-1/2 cup buttermilk, well-shaken
1/4 cup extra virgin olive oil
2 tablespoons honey
1/2 cup grated parmesan cheese (half for the batter, half for the topping)
Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.
In a large bowl, combine the spelt and barley flours, baking powders, baking soda, thyme and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.
Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Top with a generous pinch of grated cheese over each muffin. Brush away any cheese that lands outside of the muffin cups.
Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!
Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.
Sass, L. (2006). Whole Grains Every Day Every Way. New York: Clarkson Potters Publishers.