These flavorful, slightly sweet muffins make a low-calorie breakfast.
1 cup barley flour
3/4 cup whole-wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp coarse sea salt
1 1/4 tsp ground nutmeg, divided
3/4 tsp plus 1/8 tsp ground cinnamon, divided
1/4 cup plus 1 tbsp chopped walnuts, divided
2 large eggs
1 1/4 cups whole buttermilk
3 tbsp plus 1 tsp Sucanat, divided
2 tbsp orange zest, plus 1/4 cup fresh orange juice with pulp
1 tbsp safflower oil
1 tsp pure vanilla extract
Preheat oven to 400°F. In a large bowl, combine flours, baking powder, baking soda, salt, 1 tsp nutmeg, 3/4 tsp cinnamon and 1/4 cup walnuts. In a medium bowl, whisk eggs; stir in buttermilk, 3 tbsp Sucanat, orange zest and juice, oil and vanilla. Add egg mixture to flour mixture; mix until just combined.
Prepare topping: In a small bowl, combine remaining 1 tsp Sucanat, 1/4 tsp nutmeg, 1/8 tsp cinnamon and 1 tbsp walnuts.
Line a 12-count muffin tin with paper liners. Fill each liner three-quarters of the way full with batter. Sprinkle topping over batter. Bake for 15 minutes, until a toothpick inserted into centers comes out clean. Let muffins cool in pan for 10 minutes before transferring to a wire rack to cool completely.