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Multigrain Muffins


How is everyone today?  I just want to give a shout out to Lena from @the_authentic_mediterranean who just so happens to be an amazing Greek Food Blogger. 🙂  Lena contacted me a few days ago to ask if she could re-post my Sun Dried Tomatoes & Parmesan Salad Dressing on her IG page. I said Yes!!  🙂  I have been following Lena for a while and I love her work.  If you have an IG account please drop by Lena’s page I am sure you will love it just as much as I do. 🙂  THANK YOU VERY MUCH!! SE EYXARISTO POLI!! 🙂

The other day I was reading a blogger’s post that said that Food Bloggers tend to write to much before the recipe and it gets boring, she also said a whole lot more but I am not going to go into it.  I was upset when I first read the post but then I realised that this is what we like to do just like every other blogger. 

I enjoy reading everyone’s post, some make me laugh, (some are just so funny), some make me cry, and some are so touching.  We Food Bloggers tell our stories so that you can get to know who we are, our likes, dislikes, lives and our cultures. I believe that there is absolutely nothing wrong with that. 🙂  

Since, I do not consider myself to be much of a writer, and I say this because I am much more of a talker,  love to talk and when given the opportunity, I talk a lot. I say this because I studied Law, need I say more? 🙂  So I will leave you with that bit of info and on with the recipe hehehehe 🙂

This is the first time I have ever made these type of Muffins.  I was a bit skeptical at first but then I said “why not” if they don’t turn out the way you want them to just try it again, it took me 3 tries before I got it right. 🙂 



  • 1 cup Barley Flour
  • 1 cup All-Purpose-Flour
  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 cup Vegetable Oil
  • Baking Powder teaspoon
  • Salt tablespoon
  • Sugar tablespoon
  • 1/2 cup Seed Sunflower


  • In a large bowl add all dry ingredients and mix.
  • Continue by adding the remaining ingredients. Add some seeds into the batter, keep the rest for topping off the muffins.
  • Beat medium to high speed for 10 minutes.
  • Fill 1/2 of each cupcake mold.
  • Pre – heat oven to 180 degrees and bake for 40 minutes. Serve warm


  1. Love the barley and sunflower seeds used in the muffins . Healthy and delicious!
  2. These sound wonderful Sophie. :) And I like it when bloggers tell me something before the recipe, or after. It helps me get to know them.
    • Thanks so much Margaret..I agree I like to know what the other person is about....like I mentioned in my post..some make me laugh..I have fallen off the couch one day while I reading another food bloggers post, she was so funny!! but then again I have also cried. :) Some of your comments have literally had me laughing for a longgggg time :)
  3. I have been waiting for this post, they look so yummy! I just have to say I follow you for your recipes and your writing 😍❤️🤗
  4. I have a very best friend Lena, lol, and this post is so yummy and healthy looking, Soppphhiiieee.
  5. Personally, I like to read what food bloggers, like you, write! I love to know why you chose a recipe, what you thought of it and how you modified it (if you did). Keep writting and cooking Sophie❤️
    • Me too I like reading what is going on with everyone...I think its lovely that we can all tell a short or long story of our day/lives. :) But there is always the option of just scrolling down to the recipe. :)
  6. These muffins look stunning! I always enjoy reading prelude to your recipes, so keep writing.:)
  7. Perfect breakfast option!!Love this!
  8. Yes, please and thank you and now! 😊

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