Frankenstein Muffins I

Friday night’s baking experience proved that muffins can be made without wheat flour and refined sugar. I used amaranth flour from the health food store instead of wheat, and honey instead of sugar. The original recipe I found on Allrecipes.com, though I changed it so much it really doesn’t resemble the original.

Here goes:

1 1/3 cup Amaranth flour
3/4 cup Honey
2 T ground Cinnamon
1 1/4 t Baking powder (though I must admit, I forgot to buy some, so I didn’t include this)
1/4 t Baking soda
1/4 t Salt
1/2 Granny Smith apple, diced
Blueberries (about a half a basket)
1 T Sesame seeds, mixed colors
2/3 c. Yellow raisins
1 Whole egg+ 1 Egg white
2 T + 2 t Oil (the recipe called for vegetable oil, which I don’t use, so I added olive)
2 T Vanilla extract
6 crushed Walnuts
1/2 t Nutmeg
1 T Poppy seeds
Coconut, to sprinkle on top before they go into the oven

Directions:

The real directions involved mixing certain things together in one bowl, then other things in a separate bowl, then still other ingredients in a third bowl. Then they all came together in the end, before going into the muffin cups. In reality, I just tossed everything in one large bowl and mixed. It worked.

Lightly grease the muffin cups, then fill them 3/4 full, as they will rise, though don’t expect these muffins to rise too much. Sprinkle the shredded coconut on top before they go into the oven. The directions call for 375°F/190°C for 15-20 minutes. Reality: my (gas) oven doesn’t have temperatures on the dial, just 7 dots. I put it on the third largest dot out of seven. Whatever that means. For 17 minutes. Obviously, preheat before you start mixing everything together.

They’re very moist and kind of spongy. Definitely not traditional muffin texture, but kind of granular from the amaranth and super tasty. I highly recommend them! Good luck.