Amaranth Whole Wheat Muffins + |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This muffin recipe is from 'Bob's Red Mill' and I would recommend this to anyone who would like to try 'amaranth flour' in muffins. I used 'Coconut Oil , and also used currants instead of raisins. This muffin is delicious and healthy! Great for breakfast! Ingredients:
1 cup amaranth flour |
1/2 cup whole wheat pastry flour |
2 teaspoons baking powder |
1 teaspoon vanilla |
1/2 cup milk |
1/4 cup oil |
3 tablespoons maple syrup |
1/2 cup raisins |
1/2 cup almonds (chopped) |
1 egg |
Directions:
1. Preheat oven to 350°F Grease muffin cups or line with parchment paper.
2. In a medium bowl, blend the amaranth flour, pastry flour and the baking powder.
3. In a large bowl, beat together the egg, milk, oil and honey.
4. Mix until dry ingredients are moistened.
5. Fold in the raisins and the almonds.
6. Fill each muffin cups 3/4 full.
7. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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