apple, barley and almond muffins

(march 2011)

It's March and apples are back. This recipe was one from an Adelaide Showground Farmers Market Kids' Club "muffin frenzy".

apple, barley and almond muffins

makes 6 super big or 12 medium muffins

300 g wholemeal flour
2 teaspoons baking powder
½ teaspoon lemon zest
150 g sugar
1 teaspoon ground cinnamon
240 ml buttermilk
65 ml Australian extra virgin olive oil
1 free range egg
30 g toasted Australian almonds, skin on, roasted and roughly chopped
100 g green apple, diced into 1 cm cubes and tossed in juice of ½ lemon
3 tablespoons pearl barley boiled in water with 1 cinnamon stick until soft, drain and discard cinnamon

Combine all ingredients gently in a bowl. This is best done by gently cutting the ingredients with a pastry card so as not to work gluten in the flour (thus creating a lighter muffin). Spoon into greased muffin tins and bake 180°C for 10-15 mins.

Serve with extra virgin olive oil or butter.