Amaranth Whole Wheat Muffins +

"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!"
 
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Ready In:
40mins
Ingredients:
10
Yields:
7 muffins
Serves:
7
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ingredients

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directions

  • Preheat oven to 350°F Grease muffin cups or line with parchment paper.
  • In a medium bowl, blend the amaranth flour, pastry flour and the baking powder.
  • In a large bowl, beat together the egg, milk, oil and honey.
  • Mix until dry ingredients are moistened.
  • Fold in the raisins and the almonds.
  • Fill each muffin cups 3/4 full.
  • Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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Reviews

  1. I made these last night. The taste is alright. I noticed a couple of things as I made them. Other muffin recipes call for baking soda as well as baking powder. This one did not. The resulting muffins did not rise, even though I followed the directions as stated online. Also, in the ingredients list, there was maple syrup, and no honey. In the directions, there was honey, but no maple syrup. I used our sugar free syrup, as my sister is diabetic. I am not too sure I'll be making this recipe again.
     
  2. These muffins are really good. I also added a bit of carob powder and some ground flax seeds. I also used soy milk instead of regular milk. I'm on a very restricted diet so I made the substitutions. They taste great!
     
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