These tasty muffins are made with a mix of amaranth flour and wheat flour to give a lower GI muffin that’s higher in fibre.
Recipe adapted from Taste.com.au
oil, to grease tins
1 tbs poppy seeds
1 tbs chia seeds
3/4 cup milk
1 1/2 cups amaranth flour
1 cup wheat flour
2 1/2 tsp baking powder
3/4 cup caster sugar
125g butter, melted
2 eggs, lightly whisked
3 tsp finely shredded orange rind
1/4 cup freshly squeezed orange juice (around 2 oranges)
Preheat oven to 190°C. Lightly brush a 12 pan muffin dish with oil.
Combine the seeds with 1/4 cup of the milk, and leave to soak for ten minutes.
Combine the flours, baking powder and sugar in a large bowl. Add the poppy/chia seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir until just combined.
Spoon the muffin batter among prepared muffin pans. Bake for 20- 25 minutes or until a skewer inserted into the centres comes out clean.
Remove from oven and turn onto a wire rack to cool. Lovely eaten as is, or for a wee bit of an indulgence, spread with some light cream cheese.
Enjoy! Nicola, Eat Well NZ