Barley-Mushroom Muffins

Serves: 5
Total Calories: 377
Yield: 10-12 Muffins


1 cup whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup barley flour
1 tablespoon baking powder
1/4 teaspoon black pepper
2 tablespoons nutritional yeast flakes
1 cup vegetable broth
1/2 cup milk
1/4 cup olive oil
1/4 cup soy sauce
1 large egg
2/3 cup water
1/3 cup whole grain barley
1 cup chopped mushrooms
2 tablespoons chopped onions
1/4 cup grated carrot
1 teaspoon dried basil


1. To prepare the goodie mixture, bring the water to a boil. Add the barley, cover, and simmer for 20 minutes or until the barley is soft (it should measure 1 cup). Transfer the barley to a medium bowl and add the remaining goodie ingredients. Stir to combine, and set aside.

2. Preheat the oven to 400°F.

3. Sift together all the dry ingredients, except the nutritional yeast, in a large bowl. Then add the nutritional yeast and stir to combine.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the wet ingredients to the goodie mixture and combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 20 to 25 minutes.
8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 377
Calories from Fat: 111

This Barley-Mushroom Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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