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Amaranth Millet Muffins
- Makes
6
- Difficulty
Easy
Published 2016
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 ½
Method
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
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These muffins have a complex flavour and crunch due to all the unique ingredients which I just happen to have on hand. I used 2 organic eggs to replace the chia seeds and water and buttermilk to replace the soya milk and the texture was perfect. I also used pieces of pear instead of plum pieces. The recipe made 16 regular sized muffins. I will be making these again.