Amaranth Muffin Recipe

Amaranth Muffin Recipe
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 123.8
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 50.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Amaranth Muffin Recipe calories by ingredient


Introduction

I created this recipe myself. It is a work in progress as I continue to tweak ingredients to see what works. The recipe that follows is my second attempt. I felt it came out well enough to share with others. I created this recipe myself. It is a work in progress as I continue to tweak ingredients to see what works. The recipe that follows is my second attempt. I felt it came out well enough to share with others.
Number of Servings: 18

Ingredients

    Amaranth, uncooked, 3/4 cup
    2 1/4 cups water
    quinoa flour, 1 cup
    Bob's Red Mill Organic Rolled Oats, 1 cup
    Almonds, 1/2 cup, whole
    Dates, 1/2 cup, pitted, chopped
    Baking Soda, 1/2 tsp
    Organic Raw Blue Agave, 1/2 cup
    frozen strawberries, 1/2 cup
    Baking Powder, 1/2 tsp
    Vanilla Extract, 1 tsp

Directions

Preheat oven to 350 degrees. Grease muffin pans. In medium saucepan, combine amaranth and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until water is absorbed. Grind oats into flour. Chop almonds. Sift together quinoa flour, oat flour, almonds, dates and baking soda. Chop/grind frozen strawberries. Combine strawberries with baking powder, agave nectar and vanilla. Fold 2 cups of cooked amaranth into dry ingredients. Hand stir in moist ingredients until just moistened. Fill muffin tins until about 1/2 full. Bake approximately 25-30 minutes until toothpick test comes out clean and dry. Cool muffin tins 5+ minutes on damp towel before turning out of pan. Cool completely before storing. Makes 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user LORI2008.