Maple Inn Muffins Put Delicious Spin On Healthy

A slight recipe adaptation turned really good bran muffins into super delicious B&B-worthy muffins. They mix up quickly and freeze well—a great go-to for busy bakers.

Bran Muffins with Molasses and Amaranth

Makes 12-16 muffins

Dry ingredients
1½ cups wheat bran
½ cup amaranth flour (see Note)
1½ cups whole wheat flour
1¼ tsps. baking soda
½ tsp. salt
½ tsp. cinnamon

Wet ingredients
2 cups buttermilk
½ cup molasses
½ cup unsweetened applesauce or other pureed fruit compote (optional)
3 Tbsps. unsalted butter, melted and slightly cooled
1 egg
1 Tbsp. orange zest

Preheat oven to 350°. Spray or fill muffin cups with liners.
Whisk together all the dry ingredients in a bowl. In a separate bowl, mix together the all the wet ingredients, making sure mixture is well blended. Add wet mixture to dry mixture, stirring gently to for a batter. Scoop batter into prepared muffin cups.

Bake for 20-30 minutes, rotating pan halfway through to promote even baking.

Note: Amaranth is a grain, a great source of protein and other important nutrients. If you cannot find it in flour form, you can make your own by grinding whole amaranth in a blender or coffee grinder.

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