Directions

• Step 1

  Preheat oven to 350°F.

• Step 2

  Grease two mini muffin tins (48 total) with canola oil spray or line with mini paper liners.

• Step 3

  Place amaranth in a heavy bottomed skillet over low heat. Stirring constantly, toast until the grains start to pop and turn golden, about 2-3 minutes.

• Step 4

  Transfer to a bowl and add cornmeal, flours, baking powder, baking soda and salt. Mix well.

• Step 5

  In a blender, combine the oil, maple syrup, Silk and apple cider. Blend until well combined.

• Step 6

  Pour wet ingredients into the dry, stirring just until the dry ingredients are completely moistened.

• Step 7

  Pour the batter into prepared muffin tins and bake on the middle rack of the oven for 11-14 minutes.

• Step 8

  Remove from the oven as soon as a toothpick inserted into the center of a muffin comes out clean.

• Step 9

  Let cool on rack for 5 minutes before popping them out of the tins.