Barley Fruit Muffins
The perfect morning snack.
  • 1 1/2Cups all-purpose Flour
  • 1/2Cup BARLEY flour
  • 2Teaspoons baking powder
  • 1Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2Teaspoon salt
  • 1Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3Cup dark brown sugar, packed
  • 1/4Cup light olive oil
  • 1Teaspoon vanilla extract
  • 1/2Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)
  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.