Amaranth Millet Muffins

Name: Amaranth Millet Muffins
Yield: Makes 6
Ingredients: ½ cup + 2 tablespoons (90 g) teff flour; ½ cup + 2 tablespoons (90 g) amaranth flour; ½ cup + 2 tablespoons (90 g) brown rice flour; ¼ cup + 2 tablespoons (105 g) brown rice syrup; ½ cup + 1 tablespoon (114 g) coconut oil, melted; 1 tablespoon apple cider vinegar; 1 cup (225 g) soy milk; 4 plums, pitted, sliced ¼ inch thick; ½ teaspoon sea salt; ½ teaspoon baking soda; 1 teaspoon baking powder; ¼ cup + 2 tablespoons (50 g) potato starch; ½ cup (111 g) water, boiling; 2 tablespoons chia seeds; 2½ tablespoons (30 g) whole amaranth; 2½ tablespoons (30 g) whole millet

Preparation info

Makes
6

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Cecilia experiments all the time with alternative flours that help with gluten intolerance and other digestive issues. Our customers love her for always having a treat for them in our dessert case. This muffin is hearty, beautiful, and gluten-free. If plums aren’t in season, substitute any fruit you love!

Ingredients

½ cup + 2 tablespoons (90 g) brown rice flour
½

Cake
Vegan
Gluten-free

Method

Preheat oven to 375°. Lightly coat a 6-cup muffin tin with nonstick spray.

In a large mixing bowl, whisk together brown rice flour, teff flour, amaranth flour, potato starch, baking powder, baking soda, salt, whole millet, and whole amaranth. Set aside.

Place chia seeds