Barley Fruit Muffins
The perfect morning snack.
Cup (8 ounces)
low-fat vanilla yogurt
dark brown sugar, packed
light olive oil
chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
Preheat oven to 375 F
In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
Pour into dry ingredients, mixing until just combined.
Stir in dried fruit.
Spray a 12-cup muffin tin with non-stick cooking spray.
Divide batter equally between muffin cups.
Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.
Turn muffins out onto cooling rack.