Wholesome Barley Fruit Muffins: Quick & Nutritious Snack

Barley Fruit Muffins: A Quick and Nutritious Delight

Dive into the world of quick, nutritious baking with these Barley Fruit Muffins, a delightful treat that’s perfect for a busy morning or a wholesome snack. This recipe, courtesy of Love With Recipes, combines the hearty goodness of barley with a burst of fruity sweetness, all wrapped up in a soft, tender muffin. With a prep time of just 10 minutes and a baking time of 20 minutes, you’ll have a batch of fresh, delicious muffins ready in no time!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat vanilla yogurt
• 1 large egg
• 1/2 cup dark brown sugar
• 1/2 cup light olive oil
• 1 teaspoon vanilla extract
• 1 cup dried fruit of your choice (such as raisins, cranberries, or chopped apricots)

Instructions

1. Preheat Your Oven:
   Begin by preheating your oven to 375°F (190°C). This ensures your muffins will bake evenly and rise perfectly.

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2. Prepare the Muffin Pan:
   Lightly coat a muffin pan with cooking spray or line it with cupcake papers. This will make removing the muffins a breeze and keep them from sticking.

3. Mix the Dry Ingredients:
   In a large bowl, sift together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt. Set this mixture aside. Sifting helps to blend the ingredients thoroughly and removes any lumps, ensuring your muffins have a uniform texture.

4. Combine the Wet Ingredients:
   In another bowl, whisk together the low-fat vanilla yogurt, egg, dark brown sugar, light olive oil, and vanilla extract until the mixture is smooth and well combined. The yogurt adds moisture and a slight tanginess, while the brown sugar brings a rich, caramel-like sweetness.

5. Combine Wet and Dry Ingredients:
   Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix, as this can lead to dense muffins. The batter should be a bit lumpy, but that’s okay.

6. Add the Dried Fruit:
   Fold in the dried fruit of your choice. This step adds a burst of flavor and texture to your muffins. Feel free to use your favorite dried fruit or a mix for added variety.

7. Fill the Muffin Cups:
   Divide the batter evenly between the muffin cups. You can use a spoon or an ice cream scoop to ensure each cup is filled equally, which helps the muffins bake uniformly.

8. Bake:
   Place the muffin pan in the preheated oven and bake for 15 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean. If the toothpick has batter on it, give the muffins a few more minutes.

9. Cool:
   Once baked, let the muffins cool in the pan for about 10 minutes. This makes them easier to remove without falling apart. After 10 minutes, transfer the muffins to a cooling rack to cool completely.

Nutrition Information

Each muffin contains approximately:

• Calories: 217.2
• Fat: 5.9 grams
• Saturated Fat: 1.1 grams
• Cholesterol: 36.3 milligrams
• Sodium: 242.1 milligrams
• Carbohydrates: 37.4 grams
• Fiber: 1.8 grams
• Sugar: 14.8 grams
• Protein: 4.5 grams

Serving Suggestions

These Barley Fruit Muffins are incredibly versatile. Enjoy them fresh from the oven with a pat of butter or a dollop of Greek yogurt for a satisfying breakfast. They’re also perfect as an afternoon snack or even as a lunchbox treat for kids. Their subtle sweetness and hearty texture make them a wholesome choice for any time of the day.

Whether you’re an experienced baker or a beginner, this easy recipe will fill your kitchen with the warm, inviting aroma of freshly baked muffins. Happy baking! 🧁🍇