Pumpkin Black Barley Muffins - Farmer's Market

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Pumpkin Black Barley Muffins

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

Course Breakfast, Dessert

Dietary vegan, vegetarian

Ingredients

1/2 cup black barley
1 can Farmer's Market Foods Organic Pumpkin
1 cup sugar
1/2 cup oil
2 1/2 cup flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg

Instructions

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.