Pumpkin Black Barley Muffins
Black barley has a chewy, nutty flavor and our resident foodie's daughter, Junia Baglien, had the brilliant idea to use it as a nut substitute in pumpkin muffins. They are a huge hit!
Recipe courtesy of Junia Baglien
- 1/2 cup black barley
- 1 can Farmer's Market Foods Organic Pumpkin
- 1 cup sugar
- 1/2 cup oil
- 2 1/2 cup flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
In a large bowl, mix together pumpkin, sugar, and oil. Mix in flour, baking soda, cinnamon, and nutmeg. Lastly, mix in barley.
Dispense mixture into greased muffin pans. Bake at 350 F for 20 - 25 minutes.