Mini Amaranth Corn Muffins

Mini Amaranth Corn Muffins

From Suzanne T.

Share with your friends ›

Total Time
30 min

Did you know Silk® has a ton of tasty recipes, like  this one for Mini Amaranth Corn Muffins?


  • 1/4 cup amaranth
  • 1 1/2 cups yellow cornmeal
  • 1 cup whole wheat pastry flour (or regular whole wheat flour)
  • 1/2 cup unbleached white flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp canola oil
  • 1/4 cup maple syrup
  • 1 cup Silk Original or Vanilla Soy or Almondmilk
  • 3/4 cup apple cider 

Dish up your review

  • Mini Amaranth Corn Muffins

    Average: 5 (1 vote)

    These are great!

    I make cornbread all the time and now that I have tried it with almond milk i will never go back to regular milk again! These were so moist and full of flavor! Great recipe!!
  • Mini Amaranth Corn Muffins

    Average: 5 (1 vote)
    South Carolina

    Great Thanksgiving Day Side!

    I made these today as an experiment for my blog and a Thanksgiving Day holiday- PERFECT ! I would never miss dairy filled cornbread with this!:)

Read and Review

Mini Amaranth Corn Muffins


  • Preheat oven to 350°F.
  • Grease two mini muffin tins (48 total) with canola oil spray or line with mini paper liners.
  • 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.
  • Transfer to a bowl and add cornmeal, flours, baking powder, baking soda and salt. Mix well.
  • In a blender, combine the oil, maple syrup, Silk and apple cider. Blend until well combined.
  • Pour wet ingredients into the dry, stirring just until the dry ingredients are completely moistened.
  • Pour the batter into prepared muffin tins and bake on the middle rack of the oven for 11-14 minutes.
  • Remove from the oven as soon as a toothpick inserted into the center of a muffin comes out clean.
  • Let cool on rack for 5 minutes before popping them out of the tins.