Amaranth-Corn Muffins

Amaranth-Corn Muffins

Recipe Rating: 3.68344
Makes 12
Amaranth, which is rich in calcium and protein, lends added texture to these honey-sweetened, raisin-studded corn muffins. Substitute dried cranberries or sultanas for the raisins, if you like, and enjoy them warm with a bit of butter.
  • 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
Preheat the oven to 400°F. Lightly oil a 12-muffin tin; set aside.

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.
Nutritional Info: 
Per Serving: Serving size: 1 muffin, 190 calories (50 from fat), 6g total fat, 3g saturated fat, 45mg cholesterol, 180mg sodium, 31g carbohydrates, (2 g dietary fiber, 12g sugar), 4g protein.
Special Diets: 

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