Fruity Amaranth Muffins
VN, WF, RS

Yield: 12 muffins

Ingredients

1 1/2 cups soy milk
1/4 cup safflower oil
2 tbs brown rice syrup
1/2 tsp vanilla
2 tbs lemon juice
1 cup mixed dry fruit, diced
1 1/2 cups amaranth flour
1/2 cup spelt or whole wheat flour
1/2 cup sunflower seeds
1 tbs baking powder
1/4 tsp cinnamon

Directions

Preheat oven to 375F. Oil muffin tins and set aside.

Combine first five ingredients in a small mixing bowl. Stir in dried fruit and set aside. Combine remaining ingredients in a large mixing bowl. Add liquid ingredients to dry ones. Stir until just moistened.

Spoon batter into muffin tins, filling to 2/3 full. Bake until the tops are brown, about 35 minutes.

Remove from oven & cool in tins for five minutes before removing. Place on a wire rack to cool completely.

"For those who like the flavour of amaranth, these are excellent muffins. I used honey in place of brown rice syrup. Amaranth is not my favourite flour so I used 1 cup dates in place of the mixed fruit to provide more sweetness."

Helen Beaulieu, tester

Recipe published: Summer, 2001

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