Savory Spelt And Barley Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I started with a Lorna Sass recipe from her book Whole Grains, Every Day, Every Way , but made a few changes, which I will note. These are moist and relatively light, considering they are made from whole grain flours. Ingredients:
1 cup spelt flour |
1 cup barley flour |
2 1/2 teaspoons baking powder (i use rumford) |
1/2 teaspoon baking soda |
3/4 teaspoon salt |
2 tablespoons mild honey |
1 1/4 cups buttermilk |
1 teaspoon fresh thyme leaves (recipe uses dried) |
1 tablespoon snipped chives (i added this) |
2 large eggs |
6 tablespoons flavorful olive oil (original recipe had 1/4 c) |
1/2 cup grated romano cheese, divided use (or any sharp and flavorful cheese. original recipe used half the amount) |
Directions:
1. Preheat oven to 400F.
2. Grease a 12-cup standard muffin tin: I used Pam. You could use papers, but I prefer nice browned outsides on these.
3. Combine flours, leavening, and salt in a large bowl.
4. Combine the honey and buttermilk, stirring vigorously until the honey is dissolved. Add herbs, eggs, and oil. Add half the cheese.
5. Quickly stir the wet ingredients into the dry: some lumps are acceptable.
6. Quickly fill the muffin cups, and top each with a bit of the remaining cheese.
7. Bake for 12 to 15 minutes according to the recipe. I found 12 minutes was plenty: you want browned outsides, but not dried out insides. Test with a skewer for inner dampness.
8. Remove the pan to a rack to cool. If you have not used paper cups, after a few minutes, run a small thin knife blade around each, to make sure they will release when unmolded.
9. Eat while still warm. Adding a little more oil enhanced these muffins' keeping qualities. The hotter they are, the more you will taste the olive oil in them.
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