Barley beet muffins | Well-fed from the Federal Way Farmers Market

Recipe of the week includes fresh ingredients from the Saturday market.

Barley beet muffins

(Makes 12 muffins)

By Vickie Chynoweth


2 Barley Rusks (Ancient Trees)

1 cup all-purpose white flour

1/3 cup extra virgin olive oil (Ancient Trees)

1/3 cup honey (Novo Bees Honey LLC)

1 cup yellow beet puree (Armando Farms, 4 small beets)

2 large eggs

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 cup craisins, dried cranberries

12 walnut halves (optional)

2 tbsp turbinado sugar (optional)


1. Preheat oven to 350 degrees. Use a 12 muffin pan and line each cup with cupcake paper cups.

2. Cut stems off beets. Peel and cut into 1-inch cubes or smaller. Place cubes in a microwave safe bowl and add water until the top of beets are covered. Place in microwave and cook for 7 minutes. Test to see if soft. Drain hot water off beets and run under cold water for 1 minute. Drain. Place in food processor to puree beets.

3. Take barley rusks and run under water for 3 seconds on each side. Place on paper towel to remove excess water. Crumble rusks and place crumbles in a food processor. Pulse food processor about 5 times or until there are no large crumbles remaining. Set aside.

5. In a mixing bowl, add 2 eggs and mix with electric mixer or wire whisk until eggs are frothy. Add beet puree, vanilla, honey, olive oil and mix until well combined.

6. Add to beet mixture, in this order: ginger, cinnamon, baking soda, baking powder, salt, barley and flour. Mix well. Stir in craisins.

7. Using a 1/3 cup measuring cup (makes it easier to fill muffin cups) fill each prepared muffin cup 3/4 full. Top with walnut half and sprinkle with turbinado sugar.

Bake in heated over, 350 degrees for 20-25 minutes, or until done.

This is a savory muffin that could be served for breakfast or as a side dish with soup, chicken, or pork.