Liquid Ingredients
2 large eggs, at room temperature
⅔ cup milk
¼ cup canola oil
2 tablespoons molasses (not blackstrap)
1 teaspoon pure vanilla extract
Dry Ingredients
⅔ cup amaranth flour
⅔ cup potato starch
½ cup tapioca flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspooon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon each grated nutmeg and ground allspice
⅛ teaspoon ground cloves
½ cup finely chopped crystallized ginger
¼ cup finely chopped walnuts
Ginger-Sugar Crust
2 tablespoon sugar
½ teaspoon ground ginger
Recipe and photo courtesy of Carol Fenster, from 100 Best Gluten-Free Recipes [2].
The spicy bite of crystallized ginger pairs perfectly with the faintly peppery taste of amaranth in these gluten-free muffins. For the best results when making gluten-free breads and muffins, start with a blend of flours and starches like the mix of amaranth flour, potato starch, and tapioca flour suggested in this recipe.
Links
[1] https://wholegrainscouncil.org/grain/amaranth
[2] http://www.amazon.com/Best-Gluten-Free-Recipes-Carol-Fenster/dp/0470475838/ref=sr_1_1?ie=UTF8&s=books&qid=1272389447&sr=1-1