Monday, May 21, 2012

Barley Blueberry Muffins

 I have been promising this recipe after several posts that were more of my funnies and 'hello San Antonio.'  This blog is mostly fun recipes that we try out but I occasionally throw in my funnies of the Sutton life.  Here goes back to what the blog is about....FOOD! :)

2 cups soft pastry flour
2 cups barley flour
4 tsp baking powder
1 tsp salt
1/3 cup oil
1/3 cup honey
2 eggs
1 3/4 cup milk
2  cups blueberry

Mix dry and wet ingredients separately.  Add the wet to the dry and mix.  One of the keys to mixing muffin batters is not to over beat the dough.  Over mixing quick batters makes the final product (muffin) tough.   Fold in the blueberries.  Bake 350 degrees for 20-25 min. or until golden brown.

These are very moist blueberry muffins.  The barley flour adds a very sweet flavor to the muffins.  In fact, these barley blueberry muffins are so moist that you can't eat just one!   Our family loves them and finds all kinds of excuses to make sure these are part of our dinner....our breakfasts....our snacks....hum?  You think we like them?  Enjoy.

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