AMARANTH AND APRICOT SPICED MUFFINS
2 cups whole meal flour
1 cup soya mild
2 tabs apple or pear juice concentrate
2tsp baking powder
½ cup Amaranth flake
½ teas nutmeg
2 tabs apricot jam
Method: Preheat oven 190 C.
Sift flour; add baking powder, spices and Amaranth.
Combine soy milk, apple juice and apricot jam mix well.
Make a well in the flour and add liquid stir until just combined, so it is moist but lumpy.
Spoon mixture into greased muffin pans, fill 2/3 only
Bake about 20 minutes
Amaranth is a good grain to add to your menu breakfast, lunch or dinner.
Amaranth: Cooling, bitter and sweet in flavour, dries dampness, benefits the lungs, high in protein, fibre, amino acids, Vitamin C and Calcium. This grain contains more calcium and supporting co factors, magnesium and silicon, than milk. Used in breads, cakes, soups and grain dishes, try popping in popcorn; can also be sprouted and used in salads.
This is a great grain for pregnant and nursing mothers as it is high in protein and calcium.