Amaranth & Sorghum are a grains I really love cooking with. They create baked goods with wonderful texture are a whole grain but have a more mild flavor. The cute muffin above was made using Pampered Chef's "Silicone Bakeware Floral Cupcake Pan." I usually end up using it for my GF muffins since it is a size that makes it difficult to get 2 pans in the oven, which we need to make enough muffins for everyone else and have some left over.
Anyway, this recipe is adapted from Bette Hagman's "Quick & Easy Muffins" and it is our standby. It isn't straight Amaranth & Sorghum, since they are heavier grains, I also use a regular rice GF flour mix.
Amaranth-Sorghum Muffins (printer friendly version)
1/4 C sugar
2 Tbsp shortening
1/4 C sorghum
1/4 C amaranth
1/2 C GF rice mix
1/4 tsp salt
1/4 tsp xanthan gum
2 tsp baking powder
1/2 C milk (or substitute)
1/4 tsp vanilla
1. Preheat oven to 350-degrees and grease 8-12 muffin cups
2. In a medium mixing bowl, with a hand mixer or wooden spoon, cream the shortening and suger. Beat in the eggs.
3. Combine the dry ingredients. Add them alternately with the milk to the egg mixture, stirring with a wooden spoon. DON'T OVERBEAT! Stir in the vanilla.
4. Pour into greased cups and bake for about 20 minutes, or until lightly browned on top.