Muffins are one of my favorite quick breads to make because they are easy to put together and there are endless possibilities to keep your taste buds interested. There is nothing like a nice basketful of muffins to provide nourishment throughout the day. Not only do they make for a quick breakfast, they are a wonderful portable snack to take to work for break time, and when I am hungry in the evening but fussy about what I might want, muffins will usually do the trick.
In this case, I wanted something a little different and incorporated some barley and cashews, along with apples that make up the fruit component, for an especially nourishing and healthy alternative to store-bought sugar-filled cakes masquerading as muffins as I know them. Not there is anything wrong with indulging your sweet tooth from time to time, but if you want to eat cake, well eat cake and you can still have your muffin and eat it too.
Probably some of the most unique muffins I have made in a long time, I was especially delighted with the layers of texture from the grain, seeds, nuts and fruit — chewy, crunchy and soft sensations in the mouth with each bite. Little sweetener is needed here to make these a treat and you might not be able to stop at one, especially if you are lucky to enjoy one fresh out of the oven.
|Barley Muffins with Apple and Cashew Pieces|
|Recipe by Lisa Turner|
Published on January 15, 2014
Soft, chewy and crunchy apple and pearl barley muffins with lightly toasted sesame seeds and cashew pieces — nourishing and not-too-sweet
More savory quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Blueberry Muffins
Mini Gruyere Scones
Quick and Easy Cornbread Muffins
On the top of the reading stack: 660 Curries by Raghavan Iyer
Audio Accompaniment: Aes Dana