Wednesday, 2 January 2013

Barley & Blueberry Muffins Recipe.

Here is a great recipe for Blueberry Muffins made with healthy Barley flour, as opposed to normal wheat flour (Maida). Recipe and photos have been provided by our sister Farheen. 

Barley is a low GI grain with a higher fibre content and lower gluten content than wheat, making it much more beneficial for digestion by those patients who are trying to cut down on their consumption of sugar. If you are only able to find Barley grains in the market, you can try to gently roast then before crushing them into flour. Roasting can be done in a frying pan over a low heat using a drop of olive oil. Keep stirring the grains so that they brown evenly and do not burn.

Sister Farheen's recipe makes use of olive oil in place of the usual butter/ghee/shortening which is used in baking;


Ingredients (makes approx 6 muffins);

150g barley flour
50g brown sugar
1/2 tsp baking powder
Pinch of salt 
1 egg, (beaten)
50g olive oil 
100ml milk 
75g fresh blueberries, you can use chopped raisins or dates.
 
Heat the oven to 200 degrees Fahrenheit and line a 6-hole muffin tin with paper cases. Mix the egg, blessed oil and milk quickly into the dry ingredients with the blueberries (don't over mix, it should be a bit lumpy). Divide between the cases and bake for 25 minutes until risen, turns golden and cooked through.
 
Fresh from the oven

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