Barley Fruit Muffins

Barley Fruit Muffins

Print Recipe
Barley Fruit Muffins
The perfect morning snack.
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Course Breakfast, Dessert
Servings
Ingredients
  • 1 1/2 Cups all-purpose Flour
  • 1/2 Cup BARLEY flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Instructions
  1. Preheat oven to 375 F
  2. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  3. In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  4. Pour into dry ingredients, mixing until just combined.
  5. Stir in dried fruit.
  6. Spray a 12-cup muffin tin with non-stick cooking spray.
  7. Divide batter equally between muffin cups.
  8. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  9. Cool in pan for 10 minutes.
  10. Turn muffins out onto cooling rack.
Carrot Spice Cake

Carrot Spice Cake

Print Recipe
Carrot Spice Cake
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
  • 1 1/3 cups BARLEY flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup Raisins
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
  • 1 1/3 cups BARLEY flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup Raisins
Instructions
  1. Preheat oven to 350 degrees F. Spray 8x8 inch pan.
  2. In a large bowl, whisk together barley flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  3. Stir in oil and eggs until well combined.
  4. Fold in carrots, pecans, and raisins. Pour into pan and bake for 25-30 minutes, or until toothpick comes out clean.
  5. Cool on the rack in the pan for 10 minutes then transfer to rack itself to cool.
  6. Ice with favorite frosting or enjoy without!
Barley Raisin Cookie

Barley Raisin Cookie

Print Recipe
Barley Raisin Cookie
Just the right amount of sweet.
Course Dessert
Servings
Ingredients
  • 1/2 Pound (2 sticks) margarine or butter, softened
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup eggs
  • 2 granulated sugar
  • 1 Teaspoon baking soda
  • 1 1/2 Cups BARLEY flour
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon salt
  • 3 Cups BARLEY flakes
  • 1 Cup Raisins
Course Dessert
Servings
Ingredients
  • 1/2 Pound (2 sticks) margarine or butter, softened
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup eggs
  • 2 granulated sugar
  • 1 Teaspoon baking soda
  • 1 1/2 Cups BARLEY flour
  • 1 Teaspoon ground cinnamon
  • 1 Teaspoon salt
  • 3 Cups BARLEY flakes
  • 1 Cup Raisins
Instructions
  1. Heat oven to 350 F.
  2. In large bowl, beat margarine and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. And oats and raisins; mix well.
  6. Drop dough by rounded tablespoonfuls onto non-greased cookie sheets.
  7. Bake 10 to 12 minutes or until light golden brown.
  8. Cool 1 minute on cookie sheets; remove to wire rack.
  9. Cool completely. Store tightly covered.