Amaranth-Apple-Cranberry Muffins

Amaranth muffins and ingredients

This recipe demonstrates the versatility of a "Pancake Mix" - which is fundamentally the same ingredients also used for quick breads - while also creating a fast and tasty treat. You can modify the recipe easily, doubling it for a large family, subbing coconut oil for butter, using nut or grain "milk", or varying the types of apples - all for different taste or dietary preferences.

 

Yield:  Six, 2 1/2-ounce muffins.
Time to Make: 15 minutes active. 30 minutes oven dwell.
Tools needed:  2 medium bowls. Small, microwave-proof bowl. Small bowl. Box grater. Whisk. Fork. Muffin tin and papers.  Measuring cups and spoons, or scale. 

Ingredients

1 1/4 cups (170 grams) Amaranth pancake mix (see below)
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons granulated sugar
1/2 stick (57 grams) unsalted butter, melted
1 large egg at room temperature
3/4 cup buttermilk or 2/3 cup milk (170 grams) at room temperature
1/2 cup dehydrated, sweetened cranberries
1/2 cup shredded apple (about 1/3 medium-sized apple)

Amaranth Pancake Blend Ingredients

1 1/2 cup brown rice flour
1 1/2 cup tapioca starch
1 heaping cup rolled oats
2/3 cup amaranth flour
2 TBLS gran sugar
1/4 tsp salt
2 tsp baking powder
2 tsp baking soda

To make pancake mix:
Place all ingredients in a large zip-lock bag. Leaving plenty of air space, seal bag tightly, Toss, invert, shake and roll bag to mix ingredients. Allow dust to settle before opening. Mix is ready to use immediately.

Procedure:


1) Heat oven to 350 F. Line the cavities of a muffin tin with papers. Melt butter in a microwave-proof small bowl: about 25 seconds at full power. Set aside to cool. Using the large openings of a box grater, shred the apple.

2) In a medium bowl, place the pancake mix and salt. In a small bowl, mix together the ground cinnamon and sugar. Add cinnamon/sugar to the pancake mix. Stir pancake mix with a whisk or fork, until thoroughly blended.

3) In a second medium bowl, place the egg, the milk or buttermilk, and the butter. Stir with a whisk or fork until well blended. Add this mix to the flour, and stir just until ingredients are wet and blended. Add the apple and the cranberries and stir just until ingredients are evenly distributed. 

4) Use a large spoon or 1/3 cup measure to transfer batter to muffin papers. Bake for 30 minutes, or until tops are darkened and an inserted toothpick comes back free of crumbs. Remove to a cooling rack and allow to stand for 5 minutes, then remove muffins from tray. Best served warm.