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.
Special Diets:
Ingredients
Method
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
Serving Size
1 muffin
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.