Amaranth-Corn Muffins

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.

Ingredients

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

Method

Preheat oven to 400°F. Lightly grease 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.

Nutrition

Per serving (1 muffin): 190 calories (50 from fat), 6g total fat, 3g saturated fat, 45mg cholesterol, 180mg sodium, 31g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

http://wholefoodsmarket.com/recipes/2298