Maybe it’s the cold weather and carb-cravings, the need to feel warmth in the belly when warmth from the sun on the face has long been absent, but I found myself day-dreaming about muffins on the train home Tuesday night. I got lost in it, like one gets lost in a complex novel. Time ceased to exist.
By the time I arrived home, I had a recipe nearly worked out in my head.
The added challenge would be making these xanthan gum and guar gum free. But, as a second step from cookies, muffins are a taking it to that next level of difficulty, but still within a range of ease. To start, I began with something savory, something akin to corn muffins. Something that would go deliciously with the chicken and vegetable soup I had made the previous evening.
I started with amaranth flour and ended with a good helping of maple syrup.
Even as I spooned the batter into the muffin cups, I knew. The smell was sweet, familiar in a distant-memory sort of way. The texture and consistency was perfect. As they baked, the house filled with a warm golden aroma and the tops cracked beautifully, and I knew.
I am definitely on to something.
Whole grain muffins
These have a wonderful flavor and a nice medium-weight moist crumb. Although they are perfect as a dinner side, I can also imagine them split open and buttered with a drizzle of honey or a spoonful of jam alongside scrambled eggs at breakfast.
1 cup sorghum flour
¾ cup amaranth flour
¾ cup tapioca flour
½ tsp baking soda
1 tablespoon baking powder
1/3 cup oil
1/3 cup pure maple syrup
¾ tsp salt
½ cup water
Heat oven to 350F. Line a standard muffin pan (12 wells) with paper muffin liners.
In a large bowl, blend all dry ingredients to make one homogeneous flour mixture. Make a well in the center of the flour mixture.
In a medium bowl, whisk wet ingredients together. Pour the wet ingredients into the flour mixture and stir just until incorporated.
Spoon the batter into the muffin liners, each will be 2/3 to 3/4 full.
Bake on center rack for 20 to 25 minutes.