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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A lovely muffin from the National Barley Foods Council. 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 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) |
Directions:
1. Preheat oven to 375F.
2. Spray muffin pan with cooking spray or use cupcake papers.
3. Sift dry ingredients together into a large bowl; set aside.
4. Whisk together yogurt, eggs, brown sugar, olive oil and vanilla in a bowl until smooth.
5. Pour into dry ingredients, mixing until just combined.
6. Stir in dried fruit.
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. Remove to cooling rack.
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