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Naked Barley Breakfast Muffins

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.

Naked Barley Breakfast Muffins

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


  • 175g Self-raising White Flour
  • 125g Self-raising Wholemeal Flour
  • ½ tsp Mixed Spice
  • ½ tsp Ground Cinnamon
  • 100g Naked Barley Flakes
  • 100g Soft Light Brown Sugar
  • 1 Large Egg, beaten
  • 100ml Corn Oil
  • 1 Medium Orange, finely zested and juiced
  • About 180ml Semi-skimmed Milk (you need enough milk to give 250ml liquid when combined with the orange juice)
  • 150g Soft Prunes, quartered


  1. Preheat the oven to 190°C / Gas Mark 5 and line a 12 hole deep muffin tin with 10 paper muffin cases.
  2. In a large bowl, sift together the flours and spices tipping the bran left in the sieve into the bowl. Stir in the naked barley flakes and sugar. Make a well in the centre.
  3. In a separate bowl, mix together the egg, oil, orange zest, orange juice and milk.
  4. Pour the liquid ingredients into the dry mix, add the prunes and stir until just combined, scraping the sides and bottom of the bowl as you stir. This mixing should be quick and light and not take more than 20 seconds. Do not overmix.
  5. Quickly fill the muffin cases about two thirds full and bake in the oven for about 25-30 minutes until well risen and golden brown. Cool on a wire rack.

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.

Carol Kearns
Carol Kearns


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