Makes 12
I have recently become rather addicted to the Zucchini Cranberry Barley muffins served by Good Earth cafes. My wallet is not so addicted, so I thought I'd search online for a recipe I could adapt. I was excited to find this one, especially when I realised that the barley flour is a local Alberta product.
This recipe would probably work with wheat flour, but I would recommend using wholewheat to get a richer flavour. The fresh cranberries are quite tart, use dried ones for a sweeter taste.
This recipe would probably work with wheat flour, but I would recommend using wholewheat to get a richer flavour. The fresh cranberries are quite tart, use dried ones for a sweeter taste.
2 eggs
1/2 cup canola oil
1/2 cup sugar
1 cup finely grated zucchini (1 medium)
1 3/4 cups barley flour
3/4 tspn baking soda
1/2 tspn cinnamon
3/8 tspn baking powder (I use a heaped 1/4 tspn)
pinch salt
1 cup chopped fresh cranberries (or 1/2 cup dried cranberries)
1/2 cup chopped almonds
Preheat oven to 375F/180C. Grease a 12 cup muffin pan.
Beat eggs in a large bowl, then stir in oil until combined. Stir in sugar and then zucchini.
Add flour, baking powder, baking soda, salt, and cinnamon and mix well. Stir in cranberries and almonds.
Divide mixture evenly between the muffin pans. Bake 18-22 minutes until lightly browned and centre spring back when poked.
Stand 10 minutes before turning onto wire racks to cool.
Eat immediately, or freeze for later.
Beat eggs in a large bowl, then stir in oil until combined. Stir in sugar and then zucchini.
Add flour, baking powder, baking soda, salt, and cinnamon and mix well. Stir in cranberries and almonds.
Divide mixture evenly between the muffin pans. Bake 18-22 minutes until lightly browned and centre spring back when poked.
Stand 10 minutes before turning onto wire racks to cool.
Eat immediately, or freeze for later.
