Savoury Barley Muffins With Rosemary And Parmesan

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 1 cup whole wheat flour (120g. original recipe called for whole grain spelt flour but i ran out- whole wheat flour turn)
• 1 cup barley flour (120g)
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 -2 tablespoon chopped fresh rosemary, to taste (originally 1 t dried thyme)
• 2 large eggs (100g without shell)
• 1 1/2 cups buttermilk (365g. i only had 336g, but i would use this amt again because muffins were really as moist as they c)
• 1/4 cup olive oil (52g. extra virgin for flavour! yum!)
• 2 tablespoons honey (40g)
• 1/8 cup grated parmesan cheese, strong tasting parmesan is best (12g. originally 1/4 c or 24g grated romano)

Recipe

• 1 preheat 400f (200c).
• 2 in large bowl combine all dry ingredients except cheese.
• 3 in 2nd bowl lightly whisk together all wet ingredients.
• 4 stir wet into dry just til moist and roughly combined.
• 5 spoon into lined or greased muffin pan. i used silicon.
• 6 sprinkle cheese.
• 7 bake 12-15 minutes mine baked for 14 1/2 mins because i happened to be passing by :p.
• 8 these muffins are delicate hot out of the oven. either wait a couple of mins before lifting them out to avoid decapitation or be really careful if u can't wait like me!
• 9 best devoured fresh and steaming hot out of oven.