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
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.