My original plans was to make doughnuts with barley flour. I didn’t have a doughnut pan, wanted a new one, that is why i chose to bake doughnuts. But the forces aren’t that happy with my decision, i hunted 3-4 places, all in vain. So, i settled to make them as muffins. My kiddo came and asked me what i m baking? i told Doughnut muffins. Flash came the next question, haha, doughnut muffins, don’t u think it is funny, are u Dr. Doofenshmirtz of Phineas and Ferb, inventing new food?? Me gave him a cold look, he vanished knowing, i might not allow him to taste the muffins, if he talks some more.
Ingredients (Makes 6-8 muffins)
Method
- Take flour, brown sugar together in a bowl and mix well. Take buttermilk in a measuring cup and add baking soda to it, mix well and keep aside for 5 minutes. It will rise a bit and become light and airy. To this buttermilk add oil and mix gently. Do not stir vigorously, it will disturb the air inside.
- Add this liquid to flour, along with vanilla extract. My vanilla stock is finished, so i have used cinnamon powder, which i added to the flour mix. Mix gently using a spatula in one direction. Flour and liquid should be well incorporated. Take care not to stir vigorously.
- Preheat the oven to 180C. Line a muffin pan with liners and fill the batter upto ¾th of the pan. Bake the muffins for about 23-25 minutes or until a tooth pick inserted in the center comes out clean.
- Take the muffins out of the oven, remove it on to a wire rack, let it cool for 10 minutes.
- When they are slightly warm, dip each muffin into melted butter, shake of the excess, roll the top on to brown sugar + cinnamon powder mix. Do this gently, the mufins will be light and airy,don’t man-handle them, genteel, suave! 🙂
- Let them rest on the wire rack for a minute or two for the melted butter to infuse its magic. Serve them warm, dusted with little icing sugar on top. Trust me, makes every bite delicious!
- Leftover if any, can be cling-wraped and refrigerated. Just before serving, warm them for 20 seconds in a microwave.
- The top of the muffins, cracked a bit, maybe because of temperature, so try reducing the temperature to 170 and baking for 25-28 minutes.
- There is a minuscule after-taste in your mouth, just before your swallow it, but then it not noticeable by others, since i knew it is barley flour, i could sense it.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara’s Tasty Buds
- Millet Idli from Gayathri’s Cook Spot
- Multigrain Seeded Loaf from What Smells So Good?
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
Unknown
I think your donut muffins are genius, Priya! They look delicious. So glad you enjoyed the ancient grains theme and thanks for sharing these.
A Day in the Life on the Farm
They look wonderful. I would love one with my coffee right now.
Mayuri Patel
Looking at the muffins no one would ever guess that they are made from barley flour.Love the colour too. Definitely bookmarking this recipe to try.
Stacy Rushton
That's for the giggle, Priya! Your boy clearly knows just how far he can push. And no one wants to miss those muffins!
Julie
That was a funny response from your son. Very quick sense of humor. These donut muffins look and sound delicious! Bravo on your invention Dr. Doofenshmirtz 🙂
Wimpy Vegetarian
Oh I love these! I think I have some barley flour too!!!
Pavani
Never 100% barley flour in baking and your muffins are tempting me to try the recipe right away. So light and airy they look. Lovely clicks.
Sarah R
I *love* baking with barley flour! These look awesome
Georgina K.
Kids are the best judges. They tell it as it is or even if they don't when they gobbled down a few you know it's good! 🙂 Never tried Barley Flour so I will give it a go after seeing your awesome muffins Priya. Love the cinnamon addition 🙂
Kalyani
extremely airy and look delish ! sad to have missed this edition of Breadbakers… bookmarking to try this soon, Priya !
Chef Mireille
they look so soft and fluffy – will hve to try working with barley flour
Harini R
Wow! They look so fluffy and yumm.
vimalalakshmi
A different Idea.these muffins looks fantastic……