Savory Barley Swiss Muffins

• 1 12 cups all-purpose flour
• 12 cup barley flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon italian seasoning
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 13 cups low-fat buttermilk
• 2 large eggs
• 13 cup butter, melted
• 1 cup shredded swiss cheese
• 1 cup chopped pitted green olives
• 12 cup chopped and toasted walnuts
• 1 (4 ounce) jardrained and chopped pimiento

1. Combine first seven ingredients large bowl; set aside.
2. In small bowl, combine buttermilk, eggs and melted butter.
3. Add remaining ingredients to the buttermilk/egg/butter mixture and add all to dry ingredients.
4. Stir just to blend.
5. Spray muffin tin cups with non-stick cooking spray or use cupcake papers.
6. Spoon batter into muffin cups, filling about 2/3 full.
7. Bake in preheated 375 F.
8. oven for 20 minutes or until toothpick inserted in center comes out clean.
9. Cool slightly and serve warm.

flour, barley flour, granulated sugar, baking powder, italian seasoning, baking soda, salt, lowfat buttermilk, eggs, butter, swiss cheese, green olives, walnuts, pimiento

Taken from www.food.com/recipe/savory-barley-swiss-muffins-85325 (may not work)