Gluten-Free Amaranth Muffins with Raspberries
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Looking for new gluten-free breakfast ideas? Try these easy and delicious gluten-free amaranth muffins, prepared with raspberries: perfect for a sweet snack!
01 January, 2017
ingredients
Amaranth flour
60 g
Gluten free flour
45 g
Rolled oats
70 g
Brown sugar
50 g, light
Gluten free baking powder
1/2 tsp
Bicarbonate of soda
1/4 tsp
Salt
1 pinch
Sunflower oil
50 ml
Eggs
1 small
Vanilla extract
1/4 tsp
Buttermilk
50 ml, low fat
Raspberries
100 g
Amaranth seeds
Preparation
Gluten-free amaranth muffin recipe
To prepare the gluten-free amaranth muffins first heat the oven to 190°C (170° fan).
Grease 6 muffin cups or tins.
Stir together the flours, oats, sugar, baking powder, bicarbonate of soda and salt in a mixing bowl.
Whisk together the oil, egg and vanilla and stir into the dry ingredients.
Stir in the buttermilk, followed by the raspberries.
Spoon into the cups and sprinkle lightly with amaranth seeds.
Bake the gluten-free amaranth muffins for 15-20 minutes until risen and springy to the touch.
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