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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. |
A vibrant salad pairing earthy spelt and tender split green peas with sweet, caramelised roasted beetroot and a smoky, crunchy topping, from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
A warm salad combining rich smoked quinoa and deeply savoury carlin peas with jammy roasted tomatoes from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
