Amaranth-corn Muffins


3 tablespoons uncooked whole grain amaranth
1/2 cup unbleached 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 salt
2 eggs
1 cup milk
1/4 cup (1/2 stick) butter, melted
3 tablespoons honey
1/2 cup seedless raisins


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.

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