Amaranth muffins (Gluten Free)

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Amaranth Muffins

 

Combine:

 

3/4 cup hot water

1/4 cup oil

1/4 cup maple syrup

 

Be sure to allow maple syrup to dissolve:

 

Blend in:

 

1 3/4 cups amaranth flour

1/4 cup nuts, finely ground

1/4 cup arrowroot

1/8 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon 1/2 cup coarsley chopped nuts and/or raisins

1 teaspoon vanilla

 

 

 

In mixing bowl combine water, oil and syrup. Allow time for maple

syrup to dissolve. Sift the flour and arrowroot separately before

measuring. Combine all dry ingredients, including nuts, and mix well.

Add vanilla to liquids. Add the dry mixture all at once and stir until

it disappears; do not overbeat. Fill muffin cups full. Bake in

preheated 375 degree oven for 22-25 minutes until center of muffin is

firm. Makes 9 or 10 muffins, plain, or about 12 if you add fruit.