Sprouted barley flour creates a moist, tender muffin which is especially delicious when paired with apples and cinnamon.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
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Packaging and Equipment in the kit may appear different than pictured.
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INGREDIENTS:
- 2 cups sprouted barley flour
- 1/2 tsp. salt
- 3/4 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 cup melted coconut oil or butter, cooled
- 3/4 cup honey
- 2 eggs
- 1/2 cup buttermilk, milk kefir, or yogurt
- 2 cups chopped fresh apple
INSTRUCTIONS:
- Preheat oven to 375°F. Grease or line a muffin tin and set aside.
- In a medium bowl, combine the barley flour, salt, baking soda, and cinnamon with a fork. In a separate bowl, combine the melted fat, honey, eggs, and buttermilk culture. Whisk liquid ingredients until completely combined.
- Add the dry ingredients to the wet in three increments, stirring just to moisten the flour after each addition. Add the apple and fold in gently, stirring just until all ingredients are combined.
- Fill prepared muffin cups until nearly full. Bake 25-30 minutes or until the muffins are set on top and no batter shows when tested with a toothpick.
- Cool a few minutes, then transfer to a cooling rack. Serve with butter.
