Savoury Barley Muffins With Rosemary And Parmesan

Name: Savoury Barley Muffins With Rosemary And Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 -2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme); 2 large eggs (100g without shell); 1 1/2 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they c); 1/4 cup olive oil (52g. Extra virgin for flavour! Yum!); 2 tablespoons honey (40g); 1/8 cup grated parmesan cheese, strong tasting parmesan is best (12g. Originally 1/4 c or 24g grated romano)

Servings: persons

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 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 -2 tablespoon chopped fresh rosemary, to taste (Originally 1 t dried thyme)
2 large eggs (100g without shell)
1 1/2 cups buttermilk (365g. I only had 336g, but I would use this amt again because muffins were really as moist as they c)
1/4 cup olive oil (52g. Extra virgin for flavour! Yum!)
2 tablespoons honey (40g)
1/8 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.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Savoury Barley Muffins With Rosemary And Parmesan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!