Blueberry, Amaranth & Vanilla Muffins

10 Ingredients

Number of servings

12

50grams amaranth
1 large egg
1 cup single cream
1/2 cup rapeseed oil, plus extra for greasing
250grams plain flour
75grams granulated sugar
1tablespoons baking powder
1/2teaspoons salt
1teaspoons vanilla extract
225grams blueberries

Nutrition per serving

14% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These tender breakfast muffins are made with nutty wholesome amaranth and dotted with ripe, sweet blueberries. Perfect when served warm with your morning coffee or even a glass of juice.

Method

Step 1 of 3

Place the amaranth in a large saucepan, cover with water, and cook according to packet instructions. Remove from the heat, drain any remaining water, and leave to cool. Preheat the oven to 200°C. Grease and line a 12-hole muffin tin with paper cases.

Step 2 of 3

Place the egg, single cream, and oil in a large bowl and beat together until combined. Add the flour, sugar, baking powder, salt, and vanilla extract to the mixture. Mix well to combine. Then add the blueberries and cooked amaranth and mix until evenly incorporated.

Step 3 of 3

Divide the batter evenly between the paper cases. Transfer to the oven and bake for 25-30 minutes, until golden brown on top and a skewer inserted into the middle comes out clean. Leave the muffins in the tin to cool for 10 minutes. Then transfer to a wire rack to cool slightly. Serve warm.