A few weeks ago I mentioned that I'm on a mission to use up some amaranth flour.
I shouldn't really say 'mission' because it's more of a casual attempt to use up the flour.
I figure I have at least a year before I need to actively get rid of the stuff.
Last week while I was browsing through recipe books in the library (who doesn't love the library?), I came across 'Good to the Grain' by Kim Boyce. I was already familiar with the cookbook from these honey amaranth pancakes but what I didn't know was that this cookbook has a whole section on amaranth.
How perfect is that?
Unless of course you don't have any amaranth flour, then it's probably not ideal for you.
Kim Boyce pairs amaranth with ''strong-flavoured sweeteners like honey, molasses and muscovado sugar as they temper the boldness of the flour without masking it's flavour."
These muffins are a great example of the above. The molasses makes them thick, chewy and uh.... molassesy(?) while still allowing a hint of amaranth's earthiness to shine through.
Not too much though.... I don't want my muffins to taste like grass.
I had to make quite a few adaptation to the recipe to fit what was in my cupboard. Her recipe called for cooking prunes in orange juice, which I'm sure would've tasted great, but since I didn't have any prunes or orange juice I subbed in bananas.
I'm a simple girl with simple ingredients.... it works for me.
Molasses Bran Muffin
Makes: about 18
Adapted from Good to the Grain
½ cup mashed banana (you could also try pumpkin, pureed berries or date spread)
1½ cups wheat bran
½ cup amaranth flour (or substitute quinoa flour or whole wheat)
1½ cups whole wheat flour
2 tbsps brown sugar
1¼ tsp baking soda
½ tsp kosher salt
½ tsp cinnamon
2 cups buttermilk
½ cup molasses
3 tbsp butter, melted and cooled
1. Preheat the oven to 350°F. Grease muffin tin.
2. Measure the bran into a medium bowl. Warm the buttermilk until lukewarm and add to the bran. Set aside.
3. Sift the dry ingredients into a large bowl. In a separate bowl whisk together the molasses, butter, egg and banana, making sure the egg is thoroughly mixed. Add this mixture to the bran, stir, then add the entire wet mixture to the dry ingredients. Stir gently until just combined.
4. Spoon batter into muffin cups (about ¾ full). Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool completely. These freeze well.