Amaranth-Ginger Muffins | The Whole Grains Council

Ingredients

• 2 large eggs, at room temperature
• ⅔ cup milk
• ¼ cup canola oil
• 2 tablespoons molasses (not blackstrap)
• 1 teaspoon pure vanilla extract
• ⅔ cup amaranth flour
• ⅔ cup potato starch
• ½ cup tapioca flour
• 1 cup packed dark brown sugar
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon each grated nutmeg and ground allspice
• ⅛ teaspoon ground cloves
• ½ cup finely chopped crystallized ginger
• ¼ cup finely chopped walnuts