Bran, rhubarb barley flakes and yogurt muffins

Very tasty, packed with fibre, rhubarb muffins with barley flakes crumble. We liked them a lot. I think they are perfect for lunch box. Freshly baked were light and fluffy the next day were bit moist and dense but still very good. And the lovely, crunchy, buttery crumble.. yummy.

Ingredients for  5 big muffins:

• 75g rhubarb
• 3 tbsp sugar
• 40g oat bran
• 3 tbsp barley flakes
• 150g flour
• 3 tbsp palm sugar (you can use demerara instead)
• 1 tbsp baking powder
• 150g natural yogurt
• 1 egg
• 100 ml milk

Cut the rhubarb into small chunks place in a sauce pan add sugar and cook until  release juices. Set aside to cool down.

Preheat the oven to 180C. Line muffin tin with paper cases.

Put the bran, barley flour, sugar baking powder in a big bowl and mix them together.

In separate jug mix the yogurt, milk and egg. 

Add the rhubarb into a dry ingredients bowl and stir. Pour in the wet ingredients and mix them until all ingredients are just combined. 

Spoon the batter into paper cases, about 3/4 full. Then chop additional piece of rhubarb into small chunks and sprinkle on top of each muffin. 

Crumble:

• 2 tbsp sugar
• 2 tbsp barley flakes
• 30g butter
• 2 tbsp flour

Place all ingredients in a bowl and mix them with your fingers until start forming chunks. Sprinkle those chunks on top of each muffin.

Bake in preheated oven for 20 - 25 minutes. 

 Enjoy !

Recipe in Polish

Healthy seeds muffins

There were bags of rye, barley flakes, some sunflower seeds, linseed ... in my cupboard. I had no idea what to do with them until I came across this website.   I have baked those muffins immediately. They were rich, dense and chewy. Ideal for busy day breakfast. And of course following  the advice of the author of this recipe I used what was in my cupboard so my recipe is slightly different then the original one. 

I would recommend them to everybody.

  Ingredients for 10 -12 muffins:

• 80g porridge oats
• 100g rye flakes
• about 280 ml hot milk
• 100g barley flakes
• 35g oat flakes
• 2 tbsp sunflower seeds
• 1 tbsp linseed
• 1 tbsp sesame seeds
• 20g almonds chunks
• 2 tbsp sugar
• 2 eggs
• 3 tbsp honey
• pinch of salt

 Place the 80g of porridge oats and rye flakes in a bowl and pour in the hot milk. Set aside to soak.

In a big bowl place the barley flakes, oat flakes, sunflower seeds, linseed, sesame seeds, almond chunks, sugar, salt and mix them together.

Preheat the oven to 180C. Line muffin tin with paper cases.

Into a bowl with dry ingredients add the soaked flakes, the eggs and honey and stir them together. 

Spoon this thick batter into paper cases up to the top. Bake in preheated oven for 20 - 30 minutes. When baked transfer to the wire rack and leave them to cool down slightly. I prefer them warm but cold are fine too.

Enjoy !

Recipe in Polish