January 2, 2010
amaranth corn muffins
Preheat an oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with oil.
Heat a small pan over the stove top and add
1/4 cup amaranth
Toast amaranth on the stove top over medium heat, stirring the grains until they turn a light golden brown and start to pop a bit. Remove from heat and set aside.
Variation: I have substituted uncooked quinoa for the amaranth, toasting it on the stove top, with interesting results. You can also omit this step completely if you don't want such fancy, grain-enhanced muffins.
Add amaranth to
1 cup whole-wheat pastry flour
2/3 cup yellow cornmeal (I prefer finely ground cornmeal)
2 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
Mix dry ingredients thoroughly.
In a blender, or in a bowl with a whisk, combine
8 oz. okara
3/4 cup apple juice
1/4 cup maple syrup
2 Tablespoons canola oil
Once liquid ingredients are thoroughly mixed, pour contents of blender or bowl into dry ingredients and mix just until dry ingredients are incorporated into the batter.
Variation: For a sweeter muffin, you might want to adjust the apple-juice-to-maple-syrup ratio: half cup of apple juice (or water!), half cup of maple syrup.
Distribute the batter equally among the 12 muffin cups. (I use an ice-cream scoop to do this.) Put the muffin tin into the oven immediately and bake for 20-25 minutes.
Remove muffins from oven and allow to sit for 10 minutes or so. Run a knife around the edges and pull muffins from the tin. These are great with Earth Balance, agave nectar (assuming you didn't opt for the full-maple variation), or hearty bean-based soups.