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Home Fruit Glaze With Heavy Cream

Savory Spelt And Barley Muffins Recipe

Ingredients

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.

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The Cook

thia San Jose, CA

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