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

Course Breakfast, Dessert


  • 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


  1. In a large bowl, mix together pumpkin, sugar, and oil. Mix in flour, baking soda, cinnamon, and nutmeg. Lastly, mix in barley. 

  2. Dispense mixture into greased muffin pans. Bake at 350 F for 20 - 25 minutes.