Amaranth Muffins

Name: Amaranth Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: Amaranto seasoning 2 tbsp; Amaranth flour 0.8 cup; Whole grain flour 0.8 cup; Type 00 flour 3.5 oz; Brown sugar 0.7 cup; Rice milk ¾ cup; Extra virgin olive oil 6 tbsp; Chocolate drops 2.1 oz; Eggs 1; Egg yolks 1; Baking powder 2 ¼ tsp; Orange peel 1; Fine salt 1 pinch; Chocolate drops 0.7 oz

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Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Amaranth muffins bring a sense of history and a bit of magic to your kitchen, especially when you know about this ancient ingredient. Really cool stuff. Amaranth was celebrated by the Greeks, who honored their goddesses with amaranth garlands for protection and good luck. And you know what? These amaranth muffins use a clever mix of three different flours—amaranth, whole wheat, and regular white—to get that deep, nutty taste and unique color. Toasting the amaranth seeds makes them pop like popcorn, filling the kitchen with a sweet, hazelnut aroma that feels nostalgic. Seriously good. Brown sugar and orange zest add an extra layer of tender flavor, so every bite is a little surprise. The small, dark seeds look like couscous, helping give the muffins their rustic, homemade style. These healthy muffin recipes are perfect for anyone into old-school grains or wanting something different for breakfast.

Starting your day with one of these gluten-free muffins and a hot cup of tea feels just right, especially when they are still warm from the oven. The thing is, you get a mix of moist texture from the blend of flours and a light crispiness on the outside thanks to the popped amaranth seeds. Pretty simple. There's something special about biting into a muffin that's both soft and crunchy at once. Fans of alternative flour muffins or amaranth flour recipes really, really appreciate how much flavor comes from such a simple snack. These muffins are a nice example of using old grains in new ways without a lot of fuss—just honest, tasty food that's good for you. Even though amaranth was nearly forgotten, it's easy to see why it's making a comeback in high-protein muffins and other nutritious breakfast muffins today. Honestly, whether you are after something wholesome or just want to explore a bit of food history, these muffins really hit the spot. They're not only a treat for the taste buds but also a nod to culinary traditions that are as relevant today as they were centuries ago. For sure.

INGREDIENTS

Ingredients for 12 muffins: Amaranto seasoning 2 tbsp (25 g); Amaranth flour 0.8 cup (100 g); Whole grain flour 0.8 cup (100 g); Type 00 flour 3.5 oz (100 g); Brown sugar 0.7 cup (150 g); Rice milk ¾ cup (180 g); Extra virgin olive oil 6 tbsp (80 g); Chocolate drops 2.1 oz (60 g); Eggs 1; Egg yolks 1; Baking powder 2 ¼ tsp (9 g); Orange peel 1; Fine salt 1 pinch

for decoration: Chocolate drops 0.7 oz (20 g)

Preparation

How to prepare Amaranth Muffins

To prepare the amaranth muffins, start by pouring the amaranth into a non-stick pan to toast it 1. At this point, the amaranth will start to pop like popcorn, so put the lid on 2 and leave it on the heat for about 3-4 minutes over low heat, then let it cool 3.

Mix the amaranth flour with the all-purpose flour and baking powder, then sift them into a large bowl 4. Add the whole wheat flour 5, brown sugar 6, and salt.

In another small bowl, beat the eggs with a whisk and add the rice milk 7 and oil 8. Then pour this mixture into the bowl with the flours 9.

Mix well with a spatula and add the chocolate chips 10. Also add the grated orange zest 11 and the previously toasted and now cooled amaranth, keeping about 5 grams aside to decorate your muffins 12.

Pour the batter into a piping bag and use it to fill the muffin cups, being careful not to exceed 3/4 of the mold 13. Sprinkle the surface with chocolate chips and toasted amaranth 14 and bake at 356°F in a static oven for 20 minutes (if using a convection oven, bake at 320°F for 15 minutes) 15. Let cool slightly and serve your amaranth muffins.

Storage

You can store your amaranth muffins in the refrigerator for up to 2 or 3 days. If you like, you can also freeze them after baking and thaw them when needed.

Tip

Instead of chocolate chips, you can use raisins after rinsing and soaking them in cold water. Instead of orange zest, you might choose to use vanilla to flavor your muffins.

You can find amaranth and amaranth flour in organic stores, well-stocked supermarkets, or online!

For the translation of some texts, artificial intelligence tools may have been used.