- 3 tablespoons uncooked whole grain amaranth
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1 cup milk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 tablespoons honey
- 1/2 cup seedless raisins
Heat a large skillet over medium heat. Add amaranth and toast, stirring constantly, until grains start to smell nutty and turn golden brown, about 2 minutes. (Be careful not to cook the amaranth too long; it will start to pop and jump in the skillet.) Transfer to a large plate and set aside to let cool.
Combine flours, cornmeal, sugar, baking powder, baking soda and salt in a large bowl; set aside. Whisk together eggs, milk, butter and honey in a second bowl, then add to flour mixture and stir until just combined. Add toasted amaranth and raisins and gently stir again, just until combined.
Spoon batter into prepared tin; each muffin will use about 1/4 cup of the batter. Bake until a cake tester inserted in the center of the muffins comes out clean, 16 to 18 minutes. Cool slightly then serve.
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