Ingredients

• 2 cups (500 mL) whole barley flour
• ½ cup (125 mL) granulated sugar
• 4 tsp (20 mL) baking powder
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) cinnamon
• 1 cup (250 mL) fresh or frozen blueberries
• 2 eggs
• 1 cup (250 mL) milk
• ¼ cup (50 mL) canola oil

In a large bowl, combine barley flour, sugar, baking powder, salt, cinnamon and blueberries. In a small bowl, lightly beat eggs; stir in milk and oil and pour into the flour mixture. Stir until just combined. Fill 12 lightly greased or paper-lined medium muffin cups almost full. Bake in 400°F (200°C) oven for 18 minutes or until the centre springs back when lightly touched.

Makes 12 muffins.

Nutritional Information (per muffin): Calories: 164; Protein: 2 g; Carbohydrate: 25 g; Fibre: 3 g; Sugars: 11 g; Fat: 9 g; Saturated Fat: 0.5 g; Trans Fat: 0 g; Cholesterol: 33 mg; Sodium: 240 mg; Potassium: 51 mg