Blueberry amaranth muffins from The Homemade Flour Cookbook: The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z by Erin Alderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 03, 2014

    I quite liked these but not everyone appreciated the rather "seedy" aroma and flavour of the amaranth. The muffins were tender and not too sweet with the flavour of the maple syrup coming through. The spicing was a little too subtle and probably could have been doubled. I substituted whole wheat pastry flour for the arrowroot and sorghum flours. I did not mill my own flour and used the ingredient weights and metric volumes provided. These took an extra 4 minutes to bake in my oven.

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