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Barley Flour Muffins with Raspberries and Aquafaba

These muffins are studded with fresh, tangy raspberries, and the purple barley flour gives them an exotic hue.
Servings 8
Author Robin Asbell


  • 1 1/2 cups whole purple barley ground to make 2 cups (196 g)
  • 1/2 cup unbleached flour
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 3/4 cup chickpea water boiled to make 1/2 cup
  • 1/2 cup canola oil
  • 1 teaspoon lemon zest
  • 1 cup fresh raspberries
  • 8 muffin liners
  • 2 tablespoons Turbinado sugar for topping


  • Preheat the oven to 375 F. Line 8 muffin cups, or use the free standing liners I used in the photo, by placing them on a sheet pan. Spritz with canola oil.
  • Grind the whole barley in the Vitamix dry grinding container, or the regular container. Secure the lid, start on low, and increase to High speed. Grind for 2 minutes. Dump out on a plate to cool.
  • Measure the flour and put it in a large bowl. Add the brown sugar, baking soda, and salt. Whisk to mix.
  • In a cup, stir the non-dairy milk and lemon juice, reserve.
  • In the Vitamix, place the reduced aquafaba, and blend on high for 2 minutes. The mixture will be bubbly and pale. On low speed, drizzle the oil in through the hole in the lid. Pour the non-dairy milk mixture in gradually. The final mixture will be white and creamy.
  • Pour the contents of the blender over the dry ingredients, and stir in gently. When mixed, sprinkle over the lemon zest and raspberries and fold in just to combine.
  • Scoop 1/2 cup measures of batter into the prepared cups and top with Turbinado sugar. Bake for about 30 minutes, until a toothpick inserted in a center muffin comes out with no wet batter attached.
  • Cool on a rack.