Savory Spelt And Barley Muffins
From thia 16 years agoIngredients
- 1 cup spelt flour shopping list
- 1 cup barley flour shopping list
- 2 1/2 teaspoons baking powder (I use Rumford) shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 teaspoon salt shopping list
- 2 tablespoons mild honey shopping list
- 1 1/4 cups buttermilk shopping list
- 1 teaspoon fresh thyme leaves (recipe uses dried) shopping list
- 1 tablespoon snipped chives (I added this) shopping list
- 2 large eggs shopping list
- 6 tablespoons flavorful olive oil (original recipe had 1/4 c) shopping list
- 1/2 cup grated romano cheese, divided use (or any sharp and flavorful cheese. Original recipe used half the amount) shopping list
How to make it
- Preheat oven to 400F.
- Grease a 12-cup standard muffin tin: I used Pam. You could use papers, but I prefer nice browned outsides on these.
- Combine flours, leavening, and salt in a large bowl.
- Combine the honey and buttermilk, stirring vigorously until the honey is dissolved. Add herbs, eggs, and oil. Add half the cheese.
- Quickly stir the wet ingredients into the dry: some lumps are acceptable.
- Quickly fill the muffin cups, and top each with a bit of the remaining cheese.
- Bake for 12 to 15 minutes according to the recipe. I found 12 minutes was plenty: you want browned outsides, but not dried out insides. Test with a skewer for inner dampness.
- Remove the pan to a rack to cool. If you have not used paper cups, after a few minutes, run a small thin knife blade around each, to make sure they will release when unmolded.
- Eat while still warm. Adding a little more oil enhanced these muffins' keeping qualities. The hotter they are, the more you will taste the olive oil in them.
People Who Like This Dish 3
- bc_glenna Nowhere, Us
- zoya Nowhere, Us
- thia San Jose, CA
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