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About
| Packed with the malty flavour and nutrition of our Naked Barley Flakes these light muffins not only taste fantastic but will do you the power of good. They make a luxurious and healthy treat for breakfast or leisurely weekend brunches. |
The wholegrain Naked Barley Flakes in this recipe not only add to the flavour and texture of the muffins but enhance the nutritional value as well.
Naked Barley is a neglected ancient variety of barley whose husks fall naturally from the grain so it can be eaten as a whole grain without the processing other barleys require. Naked barley is especially high in protein and fibre, particuarly the soluble beta glucan fibre that's been shown to reduce blood cholesterol and so reduce the risk of coronary heart disease.
This tempting recipe was created by our illustrator Carol Kearns, who also publishes the superb blog The Art of Baking.
Makes 10 large muffins
Ingredients
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Method
The muffins are most delicious while still slightly warm. If they’re not going to be eaten on the day they are baked they freeze well - just take out of the freezer and allow to thoroughly thaw before eating. If you prefer you can make slightly smaller muffins by dividing the mixture between 12 paper cases and baking for about 20-25 minutes. |
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
